Deep-fried tomato skewers

Name: Deep-fried tomato skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Onions; 150 g Apricots (canned); 1/2 bunch Thyme; 1 TABLESPOON Mustard seeds; 150 ml white balsamic vinegar; 3 TABLESPOONS demerara sugar; 7-10 Tbsp Salt; 3 Eggs; 175 ml pale ale; 150 g Flour; 2 TABLESPOONS grated parmesan cheese; 1 Stiel glatte Petersilie; 800 g baby bottled tomatoes; 1 l oil for frying; 7-10 Tbsp fresh herbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Onions
150 g Apricots (canned)
1/2 bunch Thyme
1 TABLESPOON Mustard seeds
150 ml white balsamic vinegar
3 TABLESPOONS demerara sugar
7-10 Tbsp Salt
3 Eggs
175 ml pale ale
150 g Flour
2 TABLESPOONS grated parmesan cheese
1 Stiel glatte Petersilie
800 g baby bottled tomatoes
1 l oil for frying
7-10 Tbsp fresh herbs

Directions

1
Onions peel, finely dice. Dice the apricots as well. Wash the thyme and remove small leaves from the stems. Mix prepared ingredients, mustard seeds, vinegar and brown sugar. Salt a little bit and cook for about 20 minutes at medium heat. Meanwhile beat the eggs and beer.
2
Mix flour and parmesan carefully. Wash the parsley and fold the leaves into the dough. Clean and wash the tomatoes and put them on skewers. Pull skewers through the prepared dough and deep-fry in hot oil until golden brown. Serve skewers and chutney garnished with fresh herbs