Fried vegetable skewers in wine batter with salad

Name: Fried vegetable skewers in wine batter with salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Low-fat curd; 2-3 TABLESPOONS Mineral water; 2 stem(s) Chervil, thyme and parsley; 2 Eggs (size M); 90 g Flour; 1/4 l dry white wine; 2 Romaine lettuce hearts; 1 collar Radishes; 3 TABLESPOONS Vinegar; 3 TABLESPOONS Instant vegetable stock; 1 pinch Sugar; 7-10 Tbsp black pepper; 1 TABLESPOON Olive oil; 250 g Mushrooms; 2 yellow peppers; 2 Courgette; 32 red cherry tomatoes; 1 l oil for frying; 16 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Low-fat curd
2-3 TABLESPOONS Mineral water
2 stem(s) Chervil, thyme and parsley
2 Eggs (size M)
90 g Flour
1/4 l dry white wine
2 Romaine lettuce hearts
1 collar Radishes
3 TABLESPOONS Vinegar
3 TABLESPOONS Instant vegetable stock
1 pinch Sugar
7-10 Tbsp black pepper
1 TABLESPOON Olive oil
250 g Mushrooms
2 yellow peppers
2 Courgette
32 red cherry tomatoes
1 l oil for frying
16 wooden skewers

Directions

1
Mix curd cheese and mineral water. Wash herbs, shake dry, pluck leaves from stems and chop. Stir into the quark. Mix eggs, flour and white wine. Let the dough rest.
2
Clean, wash and cut the romaine lettuce hearts into strips, drain well. Clean, wash and quarter radishes. Mix vinegar and stock, season with sugar and pepper. Fold in the oil.
3
Clean and sanitize the mushrooms. Quarter the peppers, clean, wash and cut into pieces. Zucchini wash, clean, quarter and cut into pieces. Wash tomatoes, grate dry. Put vegetables alternately on skewers.
4
Pull skewers through the batter. Heat the oil in a pan or deep fryer. Fry the skewers in portions. Mix the romaine lettuce and radishes with the vinaigrette. Arrange skewers, salad and curd on plates.