Oumph! Panko Fried Tapas

Oumph! Panko Fried Tapas

About this project

Oumph! Panko Fried Tapas

Ingredients:

100 g Oumph! Thyme & Garlic
Optional vegetables, such as baby corn, spring onions, radishes and asparagus
1 dl roasted coconut flakes
1 dl Panko breadcrumbs
1 dl plant-based cream
1 dl corn starch
1 tbsp. white miso
Neutral oil for frying

Dip:
1 dl Japanese soy
1 tbsp. lemon juice
1 lettuce, or a bunch of chives, cut
1 tsp. finely chopped ginger
½ fresh red chili, finely chopped
1 tsp. agave syrup

Instructions:

Defrost the Oumph! Mix the ingredients into the dip and let ripen for at least one hour in the fridge. Mix miso and cream with corn starch to a batter. Crush the roasted coconut flakes and mix with panko. Dip the Oumph! and vegetables in the batter and then in the coconut and panko mixture.

Heat the oil to 180° C. Fry the Oumph! and vegetables until they’re golden brown. Let drain on paper, salt lightly.

 

Dip it!