Fried Quail Lollipops with Ponzu, Daikon & Scallion
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Japanese Lager (Sapporo, for example) | ||
Savory & citrusy with plenty of umami, these little lollipops make a great upscale bar snack.
INGREDIENTS
- 16 Frenched Quail Legs (“Quail Lollipops”)
- ¼ cup Yuzu Ponzu Base
- 1 tsp Tamari Soy Sauce
- Daikon Radish, very finely grated
- Scallion, thinly sliced on a bias
- Toasted Sesame Oil
- White Rice Flour
- 2 cups High Heat/Frying Oil
- Optional Garnish:
- Edible Micro Flowers
DIRECTIONS
1
Mix together the ponzu base and tamari in a small bowl.
2
Season the lollipops with salt & dust them with the rice flour.
3
Gently squeeze the quail meat around the bone & secure them each with a toothpick to hold the meat to the bone.
4
Pour the oil into a small pot and heat it to 350°F.
5
Fry the quail lollipops until cooked through. Move them to a paper towel to drain & carefully remove the toothpicks.
6
Dip each lollipop in the ponzu mixture & plate them with side dishes of additional ponzu and some grated daikon.
7
Toss the sliced scallion with a little sesame oil and (if desired) the flowers.
8
Sprinkle the scallion mixture across the plates.
Browse More:
Quail Recipes
Quail Recipes