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Pairings & recipes / Tempura & light fritters

Tempura & light fritters

with the cuvée Tradition · Brut blend Grand Cru

Prawn and vegetable tempura
Recipe 01

Prawn and vegetable tempura

Time · Prep 20 min · Cook 15 min · serves 4

Ingredients

  • 16 raw prawns, peeled (tails on)
  • 1 zucchini, cut into sticks
  • 1 red bell pepper, sliced
  • 100 g broccoli florets
  • 150 g rice flour
  • 200 ml very cold sparkling water
  • 1 egg yolk
  • Sunflower oil for frying
  • Fleur de sel, ponzu sauce to serve

Method

  1. Heat oil to 180 °C in a deep saucepan or fryer.
  2. Mix rice flour, egg yolk and cold sparkling water in a bowl; whisk briefly, the batter should remain slightly lumpy.
  3. Dip each prawn and vegetable piece into the batter, letting the excess drip off.
  4. Fry in small batches for 2 to 3 minutes until the coating is pale golden and crisp.
  5. Drain on kitchen paper and season with fleur de sel immediately.
  6. Serve at once with ponzu sauce.

Why the pairing works. The fine bubble and lively acidity of the Tradition, made from 100% Grand Cru Bouzy grapes, cut through the richness of the fry and cleanse the palate between bites. The roundness of the Pinot Noir wraps around the sweet, briny prawns without overpowering the delicate tempura batter.

Fritto misto, fried small fish and squid
Recipe 02

Fritto misto, fried small fish and squid

Time · Prep 15 min · Cook 10 min · serves 4

Ingredients

  • 300 g cleaned squid, cut into rings
  • 200 g small sardines or smelts, gutted
  • 120 g plain flour
  • 80 g fine semolina
  • 1 lemon (zest + wedges to serve)
  • Olive oil for frying
  • Fine salt, black pepper, chopped flat-leaf parsley

Method

  1. Mix flour, semolina, lemon zest, salt and pepper in a large bowl.
  2. Pat the fish and squid rings dry with kitchen paper.
  3. Toss them in the flour mixture and shake off the excess in a colander.
  4. Heat oil to 180 °C and fry in small batches for 2 minutes until golden.
  5. Drain on kitchen paper and season with salt immediately.
  6. Arrange on a serving plate, scatter with parsley and serve with lemon wedges.

Why the pairing works. The Pinot Noir-dominant blend of the Tradition provides a vinous structure that holds up to the briny flavour of small fried fish, while the freshness from the Chardonnay component and the fine bubble dissolve the richness of the fry. The friendly, fruit-forward character of this Bouzy Grand Cru pairs naturally with the convivial spirit of sharing a generous plate of fritto misto.

Other pairings of this cuvée

Discover the cuvée Tradition ← All pairings