Fried vegetables in wine batter
easy
60 mins
60 mins
Ingredients
- 2 Egg Yolk
- 1/4 l dry white wine
- 75 g Flour
- 7-10 Tbsp Salt
- 500 g Broccoli
- 250 g Carrots
- 250 g small mushrooms
- 1 small onion
- 1 Garlic clove
- 1 collar Parsley
- 250 g Whole milk yoghurt
- 2 TABLESPOONS Mayonnaise
- 7-10 Tbsp Lemon Pepper
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp some salad leaves to the
- 7-10 Tbsp Dressers (e.g. chicory,
- 7-10 Tbsp radicchio, lettuce )
- 2 Protein
- 1 l Vegetable oil for frying
Directions
- 1
For the batter, mix egg yolk, wine, flour and 1 pinch of salt. Let it swell for 20-30 minutes. Clean and wash the broccoli and cut into florets. Wash the carrots and cut them diagonally into thick slices.
- 2
Pre-cook carrots in boiling salted water for 5-6 minutes, broccoli for 2-3 minutes. Clean, wash and pat mushrooms dry well. For the dip, peel onion and garlic and chop finely. Wash parsley and chop finely, except for a little bit for garnishing.
- 3
Mix yoghurt, mayonnaise, onions, garlic and parsley. Season to taste with salt, lemon pepper and lemon juice. Clean and wash the salad, dab dry and serve with the dip. Sprinkle with lemon pepper.
- 4
Beat the egg whites until stiff, fold into the wine batter. Pull the vegetables through the batter and deep-fry in portions in hot oil. Drain on kitchen paper and place on the salad plate. Serve garnished with parsley.
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