Courgette and Sage Fritto Misto

(Serves: 4)

100g tempura batter mix
60g gluten free plain flour
100g yellow courgette
100g green courgette
10g sage leaves
60g plant based garlic mayonnaise
200ml soda water

Suitable for:
  • Vegan
  • Made without nuts
  • Made without dairy
Allergens:
  • Cereal Gluten
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(150g)
Energy 913 kj
219 kcal		 1369 kj
328 kcal
Fat 13.0g 19.5g
of which Saturate 1.0g 1.5g
Carbohydrate 22.0g 33.0g
of which Sugars 1.0g 1.5g
Fibre 0.9g 1.4g
Protein 3.4g 5.1g
Salt 0.24g 0.36g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Whisk the batter mix into ice cold soda water until smooth.
  • Pick the sage leaves and cut the courgettes into batons.
  • Dredge the courgettes and sage in the gluten free flour then dip in the batter.
  • Deep fry at 175°C for 3-4 minutes until golden and courgettes have cooked through.
  • Arrange as shown.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using seafood & egg mayonnaise.

  • CO2 use
    Saving 103 g
  • Land use
    Saving 6 m2
  • Water use
    Saving 614 L
Want this dish on your menu?
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