Chef Reina Yoshida
It's the season when wild vegetables appear.
Why not try some fried wild vegetables in a beer batter, the bitter taste of which goes perfectly with the wild vegetables, served at your table?
Skewer seasonal wild vegetables onto bamboo skewers, prepare the batter, and get ready to go.
This iron pot for cheese fondue has a specially shaped lid that prevents oil from splashing, and has a large heat capacity, so once it gets to temperature, low heat is enough. It's also perfect for deep frying.
Serve hot with your favorite salt, such as lemon salt.
◎ Fries fried together in an iron pot
<Ingredients>
- Battered frites (approximately 10 skewers)
- 50g plain flour
- • 70cc beer
- A pinch of salt
- Frying oil, appropriate amount (a pot about 2cm deep should be fine)
- As many wild vegetables and seafood as you like
- Lemon salt
- • Grated lemon rind
- • Salt to taste
- Bamboo skewers
<How to make>
- 1. Cut the ingredients to be fried into bite-sized pieces, skewer them, and arrange them on a tray or plate.
- 2 ) To make the lemon salt, mix the ingredients together and place in a suitable bowl.
- ③ Make the batter for the fritters. Using the bowl and chopsticks, mix quickly until all lumps of flour disappear. If you want a fluffy batter, use more flour for a thicker, heavier batter. If you want to enjoy the ingredients themselves, use more beer for a lighter, smoother batter. The amounts are just a guideline, so adjust to your taste.
- 4. Place a pot of oil on a tabletop stove and heat it to the appropriate temperature (about 180 degrees), then reduce the heat to low.
- 5. Deep fry the fritters in portions until they are light golden brown.
*Since this is tabletop cooking, please be careful when handling oil and ensuring ventilation.