Tempura Mushroom Stuffed Zucchini Blossoms Recipe | Ming Tsai
This Tempura Mushroom Stuffed Zucchini Blossoms recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.
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Cooking tools:
- Food processor
- Piping bag
- Deep fryer
- Deep-fry thermometer
- Saute pan
- Stove
- Fine-mesh sieve
- Refrigerator
- Mixing bowl
- Whisk
- Zip-top bag
- Chef's knife
- Cutting board
- Serving platter
- Plate
Ingredients
- 12 zucchini blossoms, ideally, baby zucchini still attached and fanned out
- 2 minced shallots
- 2 cups roughly chopped shiitakes
- 2 cups roughly chopped cremini mushrooms
- 1/2 tablespoon minced fresh thyme
- 1 egg, beaten
- 2 tablespoons cold butter, chopped
- 1 tablespoon truffle oil
- 1 cup edamame
- 1/4 cup chopped chives
- Salt
- pepper
- 2 cups rice flour
- 1 quart cold soda water
- Canola oil to cook
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