Fruit Fritters with Cardamom Yogurt and Mint Syrup

Yield

Yield: 24 servings

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs Japanese Style Tempura Batter Mix

ingredients

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

directions

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.

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