← All recipes

🍽️ Crispy Vegetables with Fresh Herb Dip

2189 kcal · 30 min · 4 servings

Ingredients

• 600 g mixed vegetables (e.g. broccoli, cauliflower, bell peppers, zucchini, carrots, kohlrabi, spring onions)
• salt
• pepper (from the mill)
• 1 l oil (for frying)
• 1 egg yolk
• 80 ml milk
• 2 tbsp hazelnuts
• 2 tsp flour
• salt
• pepper (from the mill)
• 100 g crème fraîche
• 1 tbsp yogurt
• 1 tsp lemon zest
• 0.5 box garden cress
• salt
• pepper (from the mill)

Instructions

1. 1. Whisk the egg yolk with the milk, nuts, and flour.
2. 2. Add a pinch of salt and some pepper.
3. 3. Stir everything into a smooth batter.
4. 4. Let the batter rest, covered, for 30 minutes.
5. 5. Whisk the crème fraîche with the yogurt.
6. 6. Add the lemon zest and mix well.
7. 7. Trim the stems off the cress.
8. 8. Fold the cress into the dip.
9. 9. Season the dip with salt and pepper.
10. 10. Wash the vegetables thoroughly.
11. 11. Remove tough parts and clean the vegetables.
12. 12. Cut the vegetables into bite-sized pieces.
13. 13. Bring salted water to a boil.
14. 14. Cook the broccoli, carrots, and kohlrabi in it for 4 to 5 minutes.
15. 15. Drain the vegetables.
16. 16. Shock the vegetables with cold water.
17. 17. Let the vegetables drain well.
18. 18. Season the vegetables with salt and pepper.
19. 19. Heat the oil to 180 degrees Celsius.
20. 20. Check the oil temperature using a wooden spoon handle.
21. 21. The oil is ready when bubbles rise from the wood.
22. 22. Dip the vegetables in batches through the batter.
23. 23. Fry the vegetables in the hot oil until golden yellow.
24. 24. This takes about 3 to 4 minutes.
25. 25. Serve the vegetables hot together with the dip.

Nutrition per serving

• kcal: 2189
• Protein: 6 g · Fett/Fat: 240 g · Carbs: 11 g