Balinese Spicy Vegetable Balls

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	1 hr
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Spices:

1 pinch (s) black pepper, freshly ground
1 pinch (s) nutmeg, freshly grated
1 teaspoon sugar, white
1 teaspoon, leveled chicken stock powder, instant

Also:

1 liter oil for deep-frying

To garnish:

Flowers and leaves

Instructions

Wash the zucchini, cap both ends and grate finely. Wash the carrot, cap at both ends and peel. Scrape off the appropriate amount with a fine rasp. Cap the onions and the garlic cloves at both ends, peel and slice or cut across into thin slices. Mix well with the zucchini grated, salt and citric acid.
In the meantime, wash the small, green chilies and cut them crosswise into thin slices. Leave the grains in place, discard the stem. Wash the fresh celery, pluck the leaves, cut the thin stems crosswise and freeze. Remove the imperfect sheets. Roughly chop the remaining leaves and weigh them and prepare. Weigh and defrost frozen goods.
After 15 minutes, forcefully squeeze the amniotic fluid from the vegetable mixture with the help of a fresh tea towel. Discard the salty and acidic amniotic fluid, loosen the pressed ball. Add the chilli and celery to the mixture, then add the breadcrumbs and tapioca flour with the spices and mix.
Coarsely grate the cheese. Beat the eggs and separate the yolks and whites. Whisk the egg yolks with the cheese and mix with the vegetable mixture. Beat the whites of 2 eggs with a pinch of salt until stiff and fold into the batter. Use the 3rd egg white elsewhere. Season the dough with salt and pepper and let it mature in the refrigerator for 15 minutes.
Heat the frying oil in a deep fryer or in a wok to 180 ° C. Process the dough into flat dumplings with a tablespoon and a teaspoon. Use the teaspoon to slide portion by portion into the frying oil and fry until golden brown on both sides. Degrease on kitchen paper and serve warm as a side dish.

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