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The Professional Chef Discovers Soy Sauce

Fruit Fritters with Cardamom Yogurt and Mint Syrup


Fruit Fritters with Cardamom Yogurt and Mint Syrup
Ingredients Amount
Mint Syrup
Mint leaves 2 cups
Sugar 6 oz.
 
Cardamom Yogurt
Yogurt 2 lbs.
Honey 2 Tbsp.
Cardamom ¼ tsp.
Cinnamon ¼ tsp.
 
Tempura Batter
Kikkoman Tempura Batter Mix 3 cups
Water 3 cups
Pineapple cubes (1-inch) 24 ea.
Banana pieces (1-inch) 24 ea.
Apple wedges, peeled 24 ea.
Kikkoman Panko Japanese Style Bread Crumbs 1 lb. 2 oz.
Vegetable oil as needed

Method

  1. 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 ½ 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.

  2. 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.

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

  4. 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 ½ teaspoons Mint Syrup around fritters.