Beer Batter Vegetable Fondue

Ingredients

• 200 g spelt whole‑grain flour
• 250 ml alcohol‑free beer
• 2 Eggs
• 2 tbsp Rapeseed oil
• 0.5 tsp Salt
• 1 tsp curry powder
• 1 tsp Cayenne pepper
• 1 kg vegetables (e.g., cauliflower, broccoli, mushrooms)
• 750 g plant oil for frying

Instructions

1. 1.

   Whisk together flour, beer, eggs, oil, salt and spices to form a batter; let it rest for 20 minutes.

2. 2.

   Wash, trim and cut the vegetables into bite‑sized pieces.

3. 3.

   Blanch vegetables with longer cooking times, such as cauliflower or broccoli, in boiling salted water for 3 minutes, then drain and shock in cold water. Pat dry.

4. 4.

   Heat plant oil until bubbles rise from a spoon handle; it should be hot enough for frying.

5. 5.

   Skewer vegetables on fondue forks or wooden sticks, dip them into the beer batter, let excess drip off, and fry in the hot oil for 1–2 minutes. Drain on paper towels and serve.