Fried Quail Lollipops with Ponzu, Daikon & Scallion

Fried Quail Lollipops w/ Ponzu, Daikon & Scallion

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Fried Quail Lollipops with Ponzu, Daikon & Scallion

Makes 4 Servings
wine 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

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.

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