• Fruit Fritters with Cardamom Yogurt and Mint Syrup


    Mint Syrup

    • Ingredients
    • Mint leaves
      2 cups
    • Sugar
      6 oz.

    Cardamom Yogurt

    • Ingredients
    • Yogurt
      2 lbs.
    • Honey
      2 Tbsp.
    • Cardamom
      ¼ tsp.
    • Cinnamon
      ¼ tsp.

    Tempura Batter

    • Ingredients
    • Kikkoman Tempura Batter Mix
      3 cups
    • Water
      3 cups
    • Pineapple cubes (1-inch)
      24 ea.
    • Apple wedges, peeled
      24 ea.
    • Kikkoman Panko Japanese Style Bread Crumbs
      1 lb. 2 oz.
    • Vegetable oil
      as needed


    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.