Deep-fried Celery and Carrot Chips with Buttermilk Dip

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Deep-fried Celery and Carrot Chips with Buttermilk Dip
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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)
Calorie641 cal.(31 %)
Protein13 g(13 %)
Fat38 g(33 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A1.8 mg(225 %)
Vitamin D1 μg(5 %)
Vitamin E4.6 mg(38 %)
Vitamin K80.8 μg(135 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.5 mg(36 %)
Folate145 μg(48 %)
Pantothenic acid1.9 mg(32 %)
Biotin19 μg(42 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C22 mg(23 %)
Potassium1,145 mg(29 %)
Calcium159 mg(16 %)
Magnesium63 mg(21 %)
Iron2.9 mg(19 %)
Iodine22 μg(11 %)
Zinc1.9 mg(24 %)
Saturated fatty acids17.8 g
Uric acid79 mg
Cholesterol217 mg
Complete sugar11 g

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)
How healthy are the main ingredients?
Mayonnaiseolive oilsaltcarrotsaltlemon

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.

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