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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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the dip
150 milliliters
100 grams
1 tablespoon
freshly ground Pepper
ground paprika (to taste)
For the chips
4
large Carrots
1
200 grams
¼ liter
2 tablespoons
1 pinch
2
2
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.

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