Market vegetables in wine batter

Ingredients / Shopping
Weinbackteig
For 2 people

• 2 tbsp starch
• 6 tablespoons flour (550 - 1050)
• ½ tsp baking powder
• some mineral water
• Shot of white wine
• pinch of salt
• possibly herbs / spices

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.


Dip

• 1 cup of sour cream
• 2 tablespoons freshly chopped garden herbs
• 2 teaspoon herb vinegar
• Pinch of sugar and salt

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.


market vegetables
Per person

• about 300 g fresh vegetables, z. Broccoli, peppers, carrots etc.
• 0.5 l oil or deep fryer

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!