🍽️ Crispy Fried Beetroot with Spicy Pear and Shallot Chutney

Name: Crispy Fried Beetroot with Spicy Pear and Shallot Chutney
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g shallots; 80 g sugar; 80 g white wine vinegar; 1 red chili pepper; 1 vanilla pod; 500 g pears; 2 small fresh bay leaves; 2 star anise; salt; pepper from the mill; 560 g beetroot; salt; 2 tbsp white wine vinegar; 2 eggs (L); 3 tbsp flour; 120 g cornmeal; 30 g cornflakes; pepper (from the mill); vegetable oil for frying

653 kcal · 30 min · 4 servings

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Ingredients

150 g shallots
80 g sugar
80 g white wine vinegar
1 red chili pepper
1 vanilla pod
500 g pears
2 small fresh bay leaves
2 star anise
salt
pepper from the mill
560 g beetroot
salt
2 tbsp white wine vinegar
2 eggs (L)
3 tbsp flour
120 g cornmeal
30 g cornflakes
pepper (from the mill)
vegetable oil for frying

Instructions

1. Finely dice the shallots.
2. Add sugar, vinegar, the shallots, and 300 milliliters of water to a pot.
3. Bring the mixture to a boil once over medium heat.
4. Then let it simmer uncovered over low heat for about 15 to 20 minutes.
5. Check the consistency by placing a teaspoon of the liquid on a flat plate.
6. Let it cool briefly.
7. Observe if it becomes syrupy.
8. Remove the stems from the chili and chop it finely.
9. Slice the vanilla pod lengthwise.
10. Scrape out the seeds.
11. Peel the pears.
12. Quarter them.
13. Remove the core.
14. Dice them.
15. Add the pears, chili pod, bay leaves, star anise, vanilla seeds, and the empty vanilla pod to the liquid.
16. Continue to cook uncovered until the mixture becomes syrupy.
17. Season with salt and pepper.
18. Transfer the chutney into a sterilized jar.
19. Chill it.
20. Cook the beetroot in salted water.
21. This takes 30 to 40 minutes until it is slightly firm to the bite.
22. Pour it into a colander.
23. Let it drain.
24. Allow it to cool.
25. Then peel it.
26. Cut it into wedges.
27. Toss the beetroot with the vinegar.
28. Place the flour on a plate.
29. Whisk the eggs on a separate plate.
30. Mix the cornmeal on a third plate with the cornflakes.
31. Crumble the flakes slightly in the process.
32. Heat the frying oil in a pot.
33. Coat the beetroot pieces one by one first in the flour.
34. Then in the whisked eggs.
35. And finally in the cornmeal and cornflake mixture.
36. Press the coating slightly to ensure it adheres well.
37. Fry the beetroot in the oil until golden brown and crispy.
38. Serve it while still hot along with the chutney.

Nutrition per serving

kcal: 653
Protein: 12 g · Fett/Fat: 29 g · Carbs: 85 g