Courgette blossom fritti, buffalo ricotta, courgette, honey.
Ingredients
120g courgette pieces
1x stuffed courgette flower (filled with ricotta and honey filling)
10g honey
1x lemon wedge
white wine batter
MOP
- Place the aubergine chunks into the batter ensuring each piece is evenly coated. Remove the aubergine from the batter and place into the fryer. Dip your fingers in the batter and dribble the batter in the fryer to form small crispy bits of batter - do this twice per portion. The batter should form a light, fluffy golden brown crust on the outside of the aubergine. It should not be thin and flakey or thick and oily so its important that the batter is made fresh every hour at a minimum
- Remove the aubergine and crispy batter bits to a Jay cloth to strain off the excess oil
- On a brown walled plate spoon the vegan aioli to the one side, place the fried aubergine in a pile next to the vegan aioli and drizzle with the date molasses, then top with the crispy batter bits.
- Generously season the aubergine and aioli with the sesame seeds, sumac and togarashi seasoning.
White wine batter.
Ingredients
250g White wine (John mower)
200g Gluten free flour
MOP
- using your fingers combine all ingredients. You want to keep some lumps in the batter so do not whisk it.
Buffalo ricotta filling.
Ingredients
200g buffalo ricotta
40g whole milk
10g honey
2g fine salt
MOP
- blend all ingredients until combined
Waiters Notes
Courgette pieces and a stuffed courgette flower dipped in a white wine batter and deep fried. Finished with some honey and served with a lemon wedge on the side
Allergies Gluten - cross contamination from the fryers - double check with the chef in charge, dairy