Market vegetables in wine batter
With freshly chopped herbs and spices of your choice you can give the pastry a very personal touch.
Ingredients / Shopping
For 2 people
Preparation and tips
Mix cornstarch and flour with salt and baking powder and mix with mineral water to a thick, smooth paste. Extend to the consistency of a thick pancake batter with a dash of white wine.
Cover for ½ hour, stir again and check consistency. The perfect batter should be the same honey from the spoon. With freshly chopped herbs and spices of your choice you can give the pastry a very personal touch.
Mix everything together and season to taste. On very warm late summer days, a little bit of lemon spread gives the dip a special freshness.
Clean the vegetables and cut into bite-sized pieces. As for breadcrumbs, turn in flour and bake well. If the fat in the fryer / pot is hot, pull the vegetable sticks / florets through the batter and gently pour into the hot fat bath. Bake the vegetables until golden brown. Remove with a sieve trowel, drain on a kitchen crepe and sprinkle directly with a pinch of sea salt. Can be kept warm in the oven at 120 ° C until serving. Please do not stack it!