Deep-fried Vegetables with Dip
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
2189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,189 cal. | (104 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 240 g | (207 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 143.6 mg | (1,197 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 30.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For deep-friend vegetables
- 600 grams mixed Vegetables (such as broccoli, cauliflower, bell peppers, zucchini, carrots, kohlrabi, scallions)
- salt
- freshly ground peppers
- 1 l vegetable oil (for frying)
- For the batter
- 1 egg yolk
- 80 milliliters milk
- 2 Tbsps Hazelnuts (crushed)
- 2 tsps Pastry flour
- salt
- freshly ground peppers
- For the dip
- 100 grams Crème fraiche
- 1 Tbsp Yogurt (0.1% fat)
- 1 tsp Lemon peel
- ½ bunch Cress
- salt
- freshly ground peppers
Preparation steps
1.
For the batter, mix egg yolk, milk, nuts and flour. Season with 1 pinch of salt and some pepper. Stir batter. Cover and let stand for 30 minutes.
2.
For the dip, mix creme fraiche, yoghurt and lemon zest together. Rinse and cut watercress, add to the dip and season with salt and pepper.
3.
Rinse vegetables, trim and cut into bite-size pieces. Cook broccoli, carrots and turnips in boiling salted water for 4 - 5 minutes. To cook, drain, rinse with cold water and drain again. Pat dry. Season vegetables with salt and pepper.
4.
Heat oil to 180°C (approximately 350°F). It is hot enough when bubbles rise on a wooden spoon.
5.
Cover vegetables in batter and fry in hot oil 3-4 minutes until golden brown. Serve hot with the dip.
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