Fine herb snacks (herb chips and Parma ham rolls)

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Egg yolk (size M)
  • 7-10 Tbsp Salt
  • 50 g Flour
  • 50 g Cornstarch
  • 20 pieces (approx. 1 kg) small bunches of carrots
  • 1/4 collar Chives
  • 5 Stem(s) Basil
  • 5 Stem(s) Parsley
  • 200 g Double cream cream cheese
  • 150 g Whole milk yoghurt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 10 discs Parma ham
  • 1 l oil for frying

Directions

  1. 1

    Mix egg yolk, 100 ml cold water and 1 pinch of salt. Stir in flour and starch and let it rest for about 1 hour. Peel and wash the carrots. Blanch carrots in salted water for 3-4 minutes, then rinse under cold water. Wash the herbs and dab dry well. Cut 2/3 of the chives into thin rolls. Finely chop the leaves of one stalk each of basil and parsley.

  2. 2

    Mix cream cheese, yoghurt and chopped herbs and season with salt, pepper and paprika. Halve Parma ham lengthwise and wrap each carrot in 1/2 slice of Parma ham. Heat the oil in a small high pot. Remove coarse stalks from the herbs. Pull the herbs through the tempura dough and fry in portions in the hot oil for 1-2 minutes. Drain the herbs on kitchen paper. Garnish the dip with chives and serve with the herbs and carrots

  3. 3

    1 hour waiting time

Nutrition Facts

KCAL
490 kcal
CARBS
33 g
FATS
31 g
PROTEINS
13 g