Kohlrabisticks with lemon dip

Name: Kohlrabisticks with lemon dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs; 200 ml pale ale; 150 g Flour; 6 TABLESPOONS Salad cream (36 % fat); 150 g Schmand; 6 Radishes; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 (approx. 800 g) larger kohlrabi; 2 stem(s) flat leaf parsley; 1 kg Frying fat

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs
200 ml pale ale
150 g Flour
6 TABLESPOONS Salad cream (36 % fat)
150 g Schmand
6 Radishes
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 (approx. 800 g) larger kohlrabi
2 stem(s) flat leaf parsley
1 kg Frying fat

Directions

1
Eggs and beer. Stir in flour and let it rest. For the dip, mix salad cream and sour cream until smooth. Clean and wash the radishes and cut them into fine sticks. Stir the radishes and lemon zest into the cream.
2
Season to taste with salt and pepper. Peel, wash and cut the kohlrabi into long sticks. Wash parsley, dab dry well. Heat frying fat. Pull kohlrabi sticks and parsley through the dough in portions.
3
Fry in hot fat until golden brown. Serve hot with the dip.