fried onion rings

For 4 people
  • 1/4 Bunch Parsley
  • 1/4 Bundle Chives
  • 1 EL Salad Mayonnaise
  • 2 (à 150 g) Cup of whole milk -Yoghurt
  • 3-4 tbsp tomato ketchup
  • Salt
  • white pepper
  • 150 g flour
  • 100 ml dry white wine
  • 2 Eggs (size M)
  • 1 kg white frying fat
  • 250 g cherry tomatoes
  • 1 small lettuce
  • 2 EL white wine vinegar
  • 3-4 EL Oil
  • 1 (approx. 350 g) Vegetable onion
35 minutes
light
1.
Wash the herbs and pat dry. Chop the parsley, cut the chives into rolls. Mix the mayonnaise, yogurt, ketchup and herbs together. Season to taste with salt and pepper. For the dough, mix together flour, 5-6 tablespoons of water, white wine, eggs and a pinch of salt. Heat the frying fat in a tall saucepan or in the deep fryer to approx. 180 ° C. In the meantime, wash and clean tomatoes and cut into wedges. Clean the lettuce, wash, drain and pluck into bite-sized pieces. Season the vinegar with salt and pepper. Beat in the oil. Peel the onion and cut into rings. Dip the onion rings one after the other in the batter, drain a little and fry them in the hot fat until golden brown. Drain on kitchen paper. Mix the tomatoes and lettuce with the marinade. Serve with the onion rings. Put some sauce on top. Add the remaining sauce extra
1 person approx:
  • 480 kcal
  • 2010 kJ
  • 13 g protein
  • 27 g fat
  • 39 g carbohydrates

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