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Fruit Fritters with Cardamom Yogurt and Mint Syrup

Image for Fruit Fritters with Cardamom Yogurt and Mint Syrup


Yield: 24 servings

kikkoman products used:


Mint Syrup:
2 cups mint leaves
6 ounces sugar

Cardamom Yogurt:
2 pounds yogurt
2 tablespoons honey
1/4 teaspoon cardamom
1/4 teaspoon cinnamon

Tempura Batter:
3 cups Kikkoman Tempura Batter Mix
3 cups ice water

24 (1-inch) pineapple cubes
24 (1-inch) banana pieces
24 peeled apple wedges
1 pound, 2 ounces Kikkoman Panko Japanese Style Bread Crumbs
vegetable oil, as needed


To make Mint Syrup: In saucepan, bring 2 quarts water to a boil; drop in mint and blanch for 5 seconds. Remove with skimmer or slotted spoon and place in ice water to cool. Drain and squeeze dry. In small saucepan over medium heat, simmer sugar and 1/2 cup water until syrup is clear. Remove from heat; cool. In blender, purée mint and sugar syrup for 1 minute. Let sit 10 minutes; strain through fine strainer. Refrigerate.

To make Cardamom Yogurt: Place yogurt in strainer lined with coffee filter or clean kitchen towel; leave to drain for about 3 hours. Discard liquid. Stir in honey, cardamom and cinnamon. Refrigerate.

To make Tempura Batter: Stir tempura batter mix into water until smooth; do not over mix. Keep cold.

For each serving, to order: Dip 1 piece pineapple, 1 piece banana and 1 piece apple into tempura batter, then into panko. Deep-fry in hot (360°F) oil for 2 to 3 minutes or until golden brown. Drain on paper towels. Place 2 tablespoons Cardamom Yogurt in center of plate; arrange fritters on top. Drizzle 1 1/2 teaspoons Mint Syrup around fritters.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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