This week I would like to introduce a light and crispy – SoMeat Tempura Blossoms. In July it is quite easy to find fresh and good quality zucchini blossoms. These are great with various filling. They add a refined bitter taste to the dish and look very sophisticated on the plate. A perfect and easy dinner idea to impress!
SoMeat Tempura Blossoms
Serves 2 people
time：
20 min
Ingredients
| SoMeat - Plant - Based Mince | 100g |
|---|---|
| Zucchini Blossom | 4 |
| Fresh Dill | 2 stems |
| Olive Oil | 1 teaspoon |
| Salt and Pepper | to taste |
| Dijon Mustard | optional |
| Tempura Flour | |
| Soy Milk |
Recipe
1
In a bowl, mix well the SoMeat, chopped dill, salt and pepper and the olive oil.
2
Divide 1. into 4 parts.
3
Separate the blossoms from the zucchinis. Remove the hard pistil and gently fill the blossoms with 2. Slice the zucchinis.
4
Batter the blossoms and sliced zucchinis. Fry over a medium heat for about 6-10min.
5
Serve warm with dill and Dijon mustard, any other sauce or simply plain.
Enjoy the SoMeat Tempura Blossoms.
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