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Tempura Vegetables & Mozzarella - “Top Chef”

By Craig Schrolucke | Monday, January 15, 2007, 08:47 AM

I usually don’t post the winning recipes from Top Chef - but this one looked quite tempting.. even if it was Marcel’s

mec2.jpg Photo Credit - Bravotv.com

Tempura Vegetables & Mozzarella with Cornichon Aioli

M.E.C. - Marcel Vigneron

  • Ingredients:
  • 1 eggplant, sliced and sprinkled with salt 1 hour in advance
  • 1 zucchini, sliced
  • 2 yellow squash, cut into 1/2 inch pieces
  • 2 shallots, quartered
  • 2 bunches parsley, leaves only
  • 1 pint bocconcini (small mozzarella balls), drained
  • 1/2 cup breadcrumbs
  • 2 cups flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 3 cups sparkling water
  • 1 cup mayonnaise
  • 3 tablespoons capers, coarsely chopped
  • Salt and pepper to taste
  • Directions:
  • 1. In a small bowl, stir together mayonnaise and capers. Season to taste and set aside.
  • 2. In a medium bowl, whisk together flour, cornstarch and baking powder. Add sparkling water and whisk until smooth. Refrigerate until ready to use.
  • 3. Heat vegetable oil in a large heavy bottomed pot to 300F.
  • 4. Add parsley leaves in batches, frying until crispy, about 5 seconds. Remove with a slotted spoon to a paper towel-lined plate to drain. Sprinkle with salt while still warm. Set aside.
  • 5. Increase heat to medium high and heat oil to 350F.
  • 6. Dip vegetables in batter, one at a time, allowing excess batter to drain off. Carefully place dipped vegetables in oil and cook until golden brown. Remove from oil with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt and pepper while still warm. Repeat dipping and frying with remaining vegetable pieces.
  • 7. Roll the bocconcini in breadcrumbs and add to oil, being careful not to overcrowd the pot. Cook until golden brown and melting on the inside. Remove with a slotted spoon to a paper towel-lined plate to drain. Repeat with remaining bocconcini if necessary.
  • 8. Arrange parsley, vegetables and bocconcini on a plate. Serve immediately with caper mayonnaise.

Check out the site and all the recipes from the winners (click here)

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