Leek fritters with herb dip
Original title: Lauchpuffer mit Kräuterdip
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- baking powder 1 tbsp
- butter 50 g
- coriander leaves 30 g
- cumin 1 tsp
- egg 1
- egg white 1
- garlic cloves 2
- Greek yogurt 100 g
- ground cinnamon 2 pinches
- ground coriander 0.75 tsp
- leek 500 g
- lemon juice 2 tbsp
- milk 150 ml
- olive oil 150 g
- olive oil 3 tbsp
- parsley 45 g
- red chili pepper, fresh 1
- salt 2.5 tsp
- shallot 5
- sour cream 100 g
- sugar 1 tsp
- turmeric 2 pinches
- wheat flour 120 g
puree
cool
fold
stir
into a dough
fold
gently fold into the egg white and vegetable mixture
Ausbacken
8 large fritters, 2-3 minutes per side, until golden brown and crispy
⏱️ 3 min
drain
on paper towels
plate
wash
drain
fry
over medium heat until both are soft
⏱️ 15 min
fold
vegetable and egg white mixture
chilled vegetables
herb dip
fried leek and shallots
drained leek
drained leek fritters
leek fritters with herb dip
olive oil
75 g
fritter batter
dough
egg white
1
beat
until soft peaks form
leek
500 g
cut
into 2 cm thick rings
olive oil
75 g
heat
in a frying pan over medium heat
parsley
25 g
chop
red chili pepper, fresh
1
cut
deseeded and cut into strips
shallot
5
chop
Greek yogurt
100 g
sour cream
100 g
garlic cloves
2
lemon juice
2 tbsp
olive oil
3 tbsp
salt
2 tsp
parsley
20 g
coriander leaves
30 g
wheat flour
120 g
baking powder
1 tbsp
egg
1
milk
150 ml
butter
50 g
ground coriander
0.75 tsp
cumin
1 tsp
turmeric
2 pinches
ground cinnamon
2 pinches
sugar
1 tsp
salt
0.5 tsp
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