Stanley tucci lover
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📍 London. Wimbledon. New York.
I’m delighted to be doing another series of events with !
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is always on my table, time to try it in my recipes… ⠀
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TEMPURA ZUCCHINI FLOWERS ⠀
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3-4 tbsp S. Pellegrino⠀
3 tbsp Olive Oil + extra for deep frying ⠀
150g Flour ⠀
2 egg whites⠀
Pinch of salt⠀
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• Combine your flour, olive oil and salt in a large bowl⠀
• Beat your egg whites until firm and fluffy and set aside⠀
•⠀Slowly mix in 3-4tbsp of room temperature S. Pellegrino, gently mix until your batter is a smooth creamy⠀
texture. ⠀
• Fold in your egg whites until fully combined⠀
• Add enough oil to cover the zucchini flowers to a small saucepan and heat to 190°C⠀
• Dip only the flower into your batter and place gently in the preheated oil. ⠀
• Cook until golden brown and enjoy with a glass of S. Pellegrino
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