Vegetables in beer batter with curry dip

Name: Vegetables in beer batter with curry dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Eggs (Gr. M); 3/8 l pale ale; 300 g Flour; 7-10 Tbsp salt, white pepper; 150 g small mushrooms; 500 g Broccoli; 2 (approx. 250 g) Carrots; 150 g Whole milk yoghurt; 2-3 TABLESPOONS Mayonnaise; 1 TEASPOON Curry; 1 pinch Sugar; 1 l oil for frying; 7-10 Tbsp Coriander for; 7-10 Tbsp Garnish

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Eggs (Gr. M)
3/8 l pale ale
300 g Flour
7-10 Tbsp salt, white pepper
150 g small mushrooms
500 g Broccoli
2 (approx. 250 g) Carrots
150 g Whole milk yoghurt
2-3 TABLESPOONS Mayonnaise
1 TEASPOON Curry
1 pinch Sugar
1 l oil for frying
7-10 Tbsp Coriander for
7-10 Tbsp Garnish

Directions

1
Mix eggs, beer and flour to a smooth dough. Season with salt and pepper. Cover and let it swell for about 10 minutes
2
Clean and wash the mushrooms and broccoli. Cut broccoli into florets. Peel and wash carrots and cut into slices or lozenges
3
Stir yoghurt, mayonnaise and 1 teaspoon curry until smooth. Season with salt, pepper, sugar and curry if necessary
4
Heat the oil in a tall pot or deep fryer to approx. 180 °C. Use a fork to pull prepared vegetables through the dough little by little. Drain a little and fry in portions in hot oil for 2-3 minutes until golden brown. Drain well on kitchen paper. Serve with curry dip. Garnish with coriander if desired.
5
Cauliflower florets, pieces of zucchini or peppers are also suitable for baking