Oumph! Panko Fried Tapas

Oumph! Panko Fried Tapas

Oumph! Panko Fried Tapas

Ingredients

100 g Oumph! Thyme & Garlic
Optional vegetables, such as baby corn, spring onions, radishes and asparagus
1 dl roasted coconut flakes
1 dl Panko breadcrumbs
1 dl plant-based cream
1 dl corn starch
1 tbsp. white miso
Neutral oil for frying

Dip:
1 dl Japanese soy
1 tbsp. lemon juice
1 lettuce, or a bunch of chives, cut
1 tsp. finely chopped ginger
½ fresh red chili, finely chopped
1 tsp. agave syrup

Instructions

Defrost the Oumph! Mix the ingredients into the dip and let ripen for at least one hour in the fridge. Mix miso and cream with corn starch to a batter. Crush the roasted coconut flakes and mix with panko. Dip the Oumph! and vegetables in the batter and then in the coconut and panko mixture.

Heat the oil to 180° C. Fry the Oumph! and vegetables until they’re golden brown. Let drain on paper, salt lightly.

Dip it!