Butterbur cheese-stuffed fritters
As you fry, the cheese will melt and start to crackle, so remove it from the pan when you hear that sound. Steppen has little moisture so it is easy to fry, but regular mozzarella is not suitable as it has a lot of moisture
How to make it
1
Remove the flower part of the butterbur
2
Warm the cheese with your hands and roll it into a ball, then wrap it in the butterbur sprouts. When doing so, coat the butterbur sprouts and cheese with tempura flour dissolved in water
3
Coat (2) in plain flour and then water-dissolved tempura flour
4
Deep fry [3] in salad oil heated to 170°C for 2 minutes, then transfer to a tray and season with salt and pepper
5
Heat the tomato sauce and anchovies in a frying pan, and once the anchovies have melted, add the parsley and capers
6
Pour [5] over [4] on a plate and sprinkle Italian parsley on top
Materials1 person
-
- Butterbur
- 3 bottles
-
- Mozzarella Cheese Steppen
- 12g x 3
-
- Mix the tempura flour with water according to the instructions on the package
- Appropriate amount
-
- salad oil
- Appropriate amount
-
- cake flour
- Appropriate amount
-
- salt
- A little
-
- pepper
- A little
-
- tomato sauce
- 80g
-
- anchovies
- 3 slices
-
- Italian parsley
- 1 pinch
-
- capers
- 5g
-
- Italian parsley for garnish
- Appropriate amount
[PR]
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