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🥗 Crispy Mushroom Skewers with Orange Salad

568 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 2 eggs
• 200 ml sparkling mineral water
• 2 tbsp sunflower oil
• 1 tbsp curry
• salt
• pepper from the mill
• 1 pinch cumin
• frying fat (for deep frying)
• 200 g mushrooms
• 100 g lamb's lettuce
• 1 head radicchio
• 2 tbsp white wine vinegar
• 2 oranges
• 1 pinch sugar
• 1 pinch mustard
• 1 unwaxed orange
• 1 hard-boiled egg
• 1 shallot
• 3 tbsp mayonnaise
• 150 g plain yogurt
• salt
• pepper from the mill

Instructions

1. 1. Separate the eggs. Place the egg whites and egg yolks in separate bowls.
2. 2. Beat the egg whites with a mixer or whisk until stiff peaks form.
3. 3. Mix the egg yolks with flour, sparkling water, one tablespoon of oil, and curry powder to form a smooth batter.
4. 4. Season the batter with cumin, salt, and pepper.
5. 5. Place the batter in the refrigerator for 30 minutes.
6. 6. Wash the unwaxed orange under hot water and dry it thoroughly.
7. 7. Grate the orange zest finely and squeeze out the juice.
8. 8. Hard-boil the egg, peel it, and chop it coarsely.
9. 9. Peel the shallot and chop it very finely.
10. 10. Mix mayonnaise, yogurt, orange juice, orange zest, the chopped egg, and the shallots.
11. 11. Season the dip mixture with salt and pepper.
12. 12. Wash the corn salad and radicchio and dry them thoroughly.
13. 13. Tear the radicchio into bite-sized pieces.
14. 14. Wipe the mushrooms with a cloth and trim the stem ends freshly.
15. 15. Segment the orange by carefully cutting out the flesh segments.
16. 16. Arrange the salad and orange segments decoratively on plates.
17. 17. Whisk vinegar, remaining oil, salt, pepper, sugar, and mustard to make a vinaigrette.
18. 18. Drizzle the salad with the vinaigrette.
19. 19. Heat the frying oil in a pot.
20. 20. Gently fold the beaten egg whites into the batter.
21. 21. Skewer the mushrooms individually onto wooden skewers.
22. 22. Dip the mushrooms through the batter.
23. 23. Let the excess batter drip off briefly.
24. 24. Place the mushrooms in batches into the hot oil.
25. 25. Fry them until golden yellow.
26. 26. Pat the fried mushrooms dry on kitchen paper.
27. 27. Arrange the mushrooms on the salad.
28. 28. Serve the mushrooms with the orange yogurt dip.

Nutrition per serving

• kcal: 568
• Protein: 16 g · Fett/Fat: 31 g · Carbs: 53 g