Forgot your password?

Back to login

Tempura garlic scapes with garlic scape aioli
April 26, 2015, 10:49 am

Garlic scapes can be lightly battered and fried, which tempers their pungency, giving them almost a green bean quality, both in taste and texture. Moreover, when fried, scapes become more than just a flavor enhancement, they can be the main show.

Aioli: In a food processor, pulse 4-5 garlic scapes with a pinch of salt, a tbsp capers, an egg yolk, juice of half a lemon, ½ cup olive oil and ½ cup neutral oil (such as grapeseed, canola, or vegetable) and process until combined. Add more salt, a pinch of crushed red pepper flakes, more lemon juice or, if the aioli is needing more bite, a tbsp vinegar.

Tempura scapes: Heat 3-4 cups canola oil (for deep frying) at 180°C. Cut the stringy tip and bottom of the stem end off ½ kg garlic scapes. Cut each into 10 -15cm length. In a mixing bowl, mix two egg yolks with two cups cold water. Add one-quarter cup ice cubes and two cups of flour.

Combine: barely mix, with pockets of dry flour visible, until a loose, lumpy batter, about thirty seconds. Fry 5-6, one by one battered-scapes, in a batch, until the batter turns golden brown, 1-2 minutes. Season with a pinch of salt immediately, fry the remaining scapes similarly and serve immediately with the aioli.

Photo Gallery
Share your views

"It is hard to fail, but it is worse never to have tried to succeed."

"Envy comes from wanting something that isn't yours. But grief comes from losing something you've already had."

Photo Gallery