Fried vegetables with paprika cream recipe
Fried vegetables with paprika cream and almond vinaigrette These simple battered vegetables are enhanced with the addition of paprika-spiced cream and a nutty vinaigrette. 1 free-range egg white, beaten150g/5½oz plain flour50ml/2fl oz olive oil 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil 2 salsify sticks, peeled and sliced4 purple sprouting broccoli spears½ red onion, separated into petals½ fennel bulb, cored and thinly sliced 2 salsify sticks, peeled and sliced 4 purple sprouting broccoli spears ½ red onion, separated into petals ½ fennel bulb, cored and thinly sliced 1 tbsp crème fraîche1 tbsp mayonnaise½ lemon, juice only½ tbsp hot smoked paprika½ tbsp sweet smoked paprika, plus extra to servesalt and freshly ground black pepper 1 tbsp crème fraîche 1 tbsp mayonnaise ½ lemon, juice only ½ tbsp hot smoked paprika ½ tbsp sweet smoked paprika, plus extra to serve salt and freshly ground black pepper 1 tbsp blanched almonds, toasted and chopped1 tbsp sherry vinegar3 tbsp olive oil1 tbsp runny honey1 tsp chopped fresh oregano 1 tbsp blanched almonds, toasted and chopped 1 tbsp sherry vinegar 3 tbsp olive oil 1 tbsp runny honey 1 tsp chopped fresh oregano Method Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the almond vinaigrette, whisk all of the ingredients together in a bowl.To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the almond vinaigrette, whisk all of the ingredients together in a bowl. To make the almond vinaigrette, whisk all of the ingredients together in a bowl. To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette. To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette.