Fried Vegetable Thaler
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g carrot (s)
- 2 onions)
- 4 cloves garlic
- 200 g potato (s)
- 200 g beetroot
- 150 ml water
- 300 grams flour
- Vegetable fat for frying
Print Recipe
Pin Recipe Instructions
- Peel the carrots, onions, potatoes and beetroot and slice or slice them into roughly equal sized sticks. Peel the garlic and press or finely dice it. Mix the whole thing with the flour and add enough water to make a rather tough batter (it depends on how juicy the onions are). Let this dough stand covered in a cool place for at least 30 minutes (even better 1 hour) - but never in the refrigerator.
- In the meantime, heat enough oil in a deep pan or in a wok that you can deep-fry in it.
- As soon as the oil is hot you can bake the vegetable dough in it in small portions. In real Chinese style, the dough is taken out of the bowl with chopsticks and poured into the fat as a pile. But it also works with 2 spoons.
- This dish is ideal as a component on a buffet, for a picnic or, of course, just like that for a meal. It tastes very good warm and cold.
- Tip: Traditionally, it is eaten dipped in soy sauce.
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