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Deep-Fried Herb Butter
Basic Recipe 43
- Makes
8
pieces - Difficulty
Easy
By Liam Tomlin
Published 2005
Ingredients
150 g - Egg wash of
1 10
Method
Allow the herb butter to soften at room temperature. Make quenelles of the butter using two warm teaspoons and place them on a clingfilm-lined tray. Place the tray in the freezer until the quenelles of butter are frozen. To prepare the quenelles for frying, dip into the egg wash, drain and coat with the breadcrumbs. Repeat the process so that the butter is double-crumbed. Heat the oil to 180°C
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