🍽️ Crispy Fried Carrot and Celery Strips with Buttermilk Dip

Name: Crispy Fried Carrot and Celery Strips with Buttermilk Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 150 ml buttermilk; 100 g mayonnaise; 1 tbsp lemon juice; salt; pepper (from the mill); paprika powder (to taste); 4 large carrots; 1 celeriac; 200 g flour; 0.25 l dry white wine; 2 tbsp olive oil; 1 pinch salt; 2 egg yolks; 2 egg whites; oil (for frying); 1 untreated lemon (in wedges)

641 kcal · 30 min · 4 servings

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Ingredients

150 ml buttermilk
100 g mayonnaise
1 tbsp lemon juice
salt
pepper (from the mill)
paprika powder (to taste)
4 large carrots
1 celeriac
200 g flour
0.25 l dry white wine
2 tbsp olive oil
1 pinch salt
2 egg yolks
2 egg whites
oil (for frying)
1 untreated lemon (in wedges)

Instructions

1. Mix the buttermilk with the mayonnaise and the lemon juice in a bowl.
2. Season the dip mixture with salt, pepper, and paprika powder to taste.
3. Peel the carrots and celery and wash them thoroughly.
4. Slice the vegetables into thin pieces, for example using a slicer.
5. Stir the flour with the white wine, the oil, the salt, and the egg yolks in a separate bowl until smooth.
6. Let the batter rest for about 10 minutes to allow it to swell.
7. Beat the egg whites in a clean bowl until stiff.
8. Gently fold the beaten egg whites into the batter.
9. Dip the carrot and celery slices one by one into the batter.
10. Fry the breaded strips in hot oil until golden brown.
11. Remove the fried pieces and let them drain on kitchen paper.
12. Season the hot fried items lightly with salt again.
13. Serve the fried vegetable strips with the buttermilk dip and lemon wedges.

Nutrition per serving

kcal: 641
Protein: 13 g · Fett/Fat: 38 g · Carbs: 49 g