Sweet Potato Fritters on Dandelion Greens
This is where the cell protection vitamin trio ACE reaches its peak. The combination of carotene-rich sweet potato, vitamin C-containing dandelion and vitamin E from nuts and high-quality vegetable oils leaves free radicals (= harmful metabolic products) hardly a chance.
The wholemeal flour is particularly savory and also a little richer in fiber.
(Percentage of daily recommendation)
|Calorie||516 kcal||(25 %)|
|Protein||11 g||(11 %)|
|Fat||22 g||(19 %)|
|Carbohydrates||65 g||(43 %)|
|Sugar added||4 g||(16 %)|
|Roughage||9 g||(30 %)|
|Vitamin A||3.2 mg||(400 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||16 mg||(133 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||4.4 mg||(37 %)|
|Vitamin B₆||0.7 mg||(50 %)|
|Folate||58 μg||(19 %)|
|Pantothenic acid||1.8 mg||(30 %)|
|Biotin||15.5 μg||(34 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||70 mg||(74 %)|
|Potassium||1,135 mg||(28 %)|
|Calcium||182 mg||(18 %)|
|Magnesium||91 mg||(30 %)|
|Iron||4.1 mg||(27 %)|
|Iodine||9 μg||(5 %)|
|Zinc||2.6 mg||(33 %)|
|Saturated fatty acids||2.8 g|
|Uric acid||69 mg|
Rinse dandelion greens, spin dry, remove tough stems and cut leaves into pieces approximately 1 1/2 inches long.
Peel onion and cut into very thin strips. Peel sweet potato, grate coarsely on a box grater and mix with onion, flour and a pinch of salt in a bowl.
Separate eggs. Beat egg whites until stiff and fold into potato mixture. (Save yolks for another purpose.)
Heat 1 tablespoon corn oil in a pan over medium heat. Divide half of the batter into 6 portions with a tablespoon and add to the pan, flattening with the spoon. Cook until golden brown, about 3 minutes on each side.
Drain fritters on paper towels. Place on a parchment-lined baking sheet and keep warm in preheated oven at 200°F/convection 175°F. Repeat with remaining corn oil and batter.
Meanwhile, whisk together balsamic vinegar, 1 tablespoon water, honey and hazelnut oil and season with salt and pepper.
Toast hazelnuts in a small dry pan until golden brown, then place on a plate and let cool slightly.
Toss the dandelion greens with the vinaigrette, divide among plates and sprinkle with toasted hazelnuts. Top salad with the fritters and serve.