Deep-fried Celery and Carrot Chips with Buttermilk Dip
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
641
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 80.8 μg | (135 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,145 mg | (29 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dip
- 150 milliliters Buttermilk
- 100 grams Mayonnaise
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- ground paprika (to taste)
- For the chips
- 4 large carrots
- 1 Celery root
- 200 grams Pastry flour
- ¼ l dry white wine
- 2 Tbsps olive oil
- 1 pinch salt
- 2 egg yolks
- 2 egg whites
- Fat (for frying)
- For garnish
- 1 untreated lemon (wedges)
Preparation steps
1.
For the dip: Mix buttermilk with mayonnaise and lemon juice and season with salt, pepper and paprika.
For the chips: Peel, rinse and slice carrots and celery into thin slices. Mix flour with white wine, oil, salt and egg yolks until smooth and allow to swell for about 10 minutes.
2.
Meanwhile, beat egg whites until stiff, then fold into batter. Dip carrot and celery slices individually into batter and fry until golden brown in hot frying oil. Remove, drain on paper towel and season with salt. Serve with the buttermilk dip and garnish with lemon wedges.
