Preparation and cooking time: 1 1/2 hours
Good and healthy!
Raw vegetables are chock full of vitamins. They are high in fibre and promote intestinal transit. Alternate them with cooked vegetables for less irritation. At equal weights, raw vegetables provide more water and less fibre than cooked vegetables.
Preparing the spiced syrup
- Bring the water and sugar to a boil; add the spices and zests. Let infuse for 20 minutes; set aside.
Preparing the batter
- In a bowl, whisk together the flour, cornstarch, baking soda dissolved in the beer, water and egg yolk. Strain the mixture to remove any lumps.
- Cover with plastic wrap and refrigerate for several hours.
- Just before using, whisk again.
Preparing and frying the tomatoes
- Remove the stems from the cherry tomatoes and marinate for 1 hour in the spiced syrup.
- Chop the ginger into small squares.
- Drain the tomatoes, roll them one by one in the bread crumbs then dip them into the batter.
- Place them, five at a time, into the frying oil (preheated to 160° C / 325° F).
- When crispy, remove and drain on a paper towel.
- Repeat until all the tomatoes have been fried.
- Have a large bowl of ice water standing by.
- Heat the sugar in a skillet and cook to a light brown caramel; add a drizzle of peanut oil and add in the fried tomatoes.
- Sprinkle with sesame seeds and shake the pan so that the tomatoes are evenly coated.
- Remove the tomatoes one at a time and immediately plunge them into the ice water for a few seconds.
- Remove them, skewer each one with a toothpick, and include a small square of ginger on the bottom.
- Arrange on a plate and serve immediately.
A recipe created for the Cancer League
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