Fried Scallions with Creamy Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the fried scallions
- 200 grams Pastry flour
- 1 egg
- 1 egg yolk
- 200 milliliters water
- salt
- 600 grams scallions
- vegetable oil (for fryer)
- lemon juice
- For the dip
- 200 grams Quark
- 3 Tbsps Whipped cream
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
For the dip, mix quark, cream and lemon juice until smooth and creamy and season with salt and pepper. Transfer to serving bowl.
For the fried scallions, rinse scallions, drain and wipe dry and cut to divide green and white parts. Cut green parts diagonally into rings and stir into dip.
Carefully dry white part of scallion.
Mix 100 grams flour, egg, egg yolk, water and a pinch of salt together until smooth and let stand.
Heat oil in a deep fryer or a large, heavy pot to 180°C (approximately 350°F). Oil is hot enough if bubbles form when the end of a wooden spoon handle is submerged in oil.
Dredge scallions in remaining flour and tap off excess flour. Dip in batter. Immediately fry in batches in hot oil until crispy and golden. Drain on paper towels and sprinkle with lemon juice. Serve with dip.
