ISTANBUL MUCVER

INGREDIENTS:

Green zucchini, sliced: 120gms Tempura flour: 45gms Crushed ice: 30gms Hung curd: 10gms Mayonnaise: 10gms Garlic paste, roasted: 5gms Oil: 200 ml Cheddar powder: 5gms Red-yellow bell pepper, julienne 8gms Micro greens: 4gms Black pepper: 2gms Salt: 6gms METHOD

Slice a zucchini into eight thinly-sliced 1 mm pieces. Marinate with salt and pepper and keep in the freezer.

For the batter, add crushed ice, tempura flour, salt, pepper and all other ingredients. Mix it well, stir it with whisk and let it rest for 5 minutes.

For frying, heat 200 ml oil in a pan; coat the zucchini pieces in tempura batter and fry. You need to twist zucchini from both sides until it gets golden brown.

Place it in serving platter; dust some cheddar dust on top. Garnish with micro greens and bell peppers. — Chef Makarand Samant, Executive Chef, Maffy's