Use the blender to mix rucola, a clove of garlic and mayonnaise to make a nice smooth green sauce.
Prepare a tempura batter, following the instruction of the package. I used 100 ml tempura flour and 125 ml ice-cold sparkling water.
Dip the cheeks in the batter and deep-fry in 170°C archaide oil till nicely browned and crispy.
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