Battered and Fried Herbs
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
247
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 166 mg | (4 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls Fresh herbs (such as sage, curly parsley, etc.)
- 1 egg
- 125 grams Pastry flour
- 150 milliliters dry white wine
- 1 pinch salt
- 1 bunch Cress
- vegetable oil (for frying)
Preparation steps
1.
Step 1:
2.
Rinse the herbs, pat dry and remove the leaves.
3.
Step 2:
4.
Separate the eggs. Whisk the egg yolks with the flour, white wine and salt until smooth. Let stand for about 10 minutes.
5.
Step 3:
6.
Whisk the egg whites until stiff and gently fold into the batter along with the cress.
7.
Step 4:
8.
Heat several inches of vegetable oil in a large saucepan to 170°C (approximately 340°F). Dip the herbs into the batter and carefully drop into the hot oil. Fry for about 1 minute, until golden brown.
9.
Step 5:
10.
Drain on paper towels and serve immediately.
