Breaded Fennel with Salad

0
Average: 0 (0 votes)
(0 votes)
Breaded Fennel with Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the batter
200 milliliters water
150 grams Pastry flour
1 Tbsp breadcrumbs
1 tsp salt
2 pinches sugar
½ tsp Baking powder
1 egg (medium)
For the tomato sauce
1 onion
1 pc ginger (walnut-sized)
1 garlic clove
½ red chili pepper
1 Tbsp sesame oil
½ tsp sugar
3 Tbsps Orange juice
1 can crushed Tomatoes (240 g, drained)
2 Tbsps light soy sauce
peppers
Also
4 handfuls Herb salad (such as, young red and green chard, spinach)
4 Fennel bulb
vegetable oil (for frying)
How healthy are the main ingredients?
TomatogingerOrange juicesoy saucesesame oilsugar

Preparation steps

1.

For the batter, place 200 ml of water (approximately 3/4 cup) in the freezer for about 20 minutes.

For the tomato sauce, peel and chop the onion, ginger and garlic. Slice the chile pepper lengthwise, remove the seeds, rinse and also chop.

Heat the sesame oil in a small saucepan. Fry the onion, ginger, garlic and chile pepper for 1-2 minutes. Add 1/2 teaspoon of sugar, the orange juice and the chopped canned tomatoes. Simmer for 3-6 minutes and season heavily with soy sauce and pepper.

2.

Also, rinse and trim the herb salad and shake dry.

Rinse and trim the fennel bulbs and divide into segments.

For the batter, mix the flour with the bread crumbs, salt, sugar and baking powder. Whisk the cold water with the egg and then stir rapidly into the flour mixture to create a thin batter.

Heat the oil in a large pan. Dip the fennel pieces into the batter and fry until golden brown for 3-5 minutes.

Drain on paper towels and arrange with the herb salad on plates. Serve with the tomato sauce - hot or cold.