Crispy Fried Beetroot with Spicy Pear and Shallot Chutney

Ingredients

• 150 g shallots
• 80 g sugar
• 80 g white wine vinegar
• 1 red chili pepper
• 1 vanilla pod
• 500 g pears
• 2 small fresh bay leaves
• 2 star anise
• Salt
• freshly ground pepper
• 560 g beetroot
• Salt
• 2 tbsp white wine vinegar
• 2 large eggs
• 3 tbsp Flour
• 120 g cornmeal
• 30 g cornflakes
• pepper (ground)
• Vegetable oil for frying

Instructions

1. 1.

   Dice the shallots finely. Add sugar, vinegar, shallots and 300 ml water to a pot and bring to a boil over medium heat once. Reduce to low heat and simmer uncovered for about 15-20 minutes until syrupy. (Test: drop 1 tsp of liquid onto a flat plate, let cool briefly and observe consistency.)

2. 2.

   Trim the chili pepper and finely chop it. Split the vanilla pod lengthwise, scrape out the seeds. Peel the pears, quarter them, remove the core and dice. Add pears, chili, bay leaves, star anise, vanilla seeds and pod to the liquid and simmer uncovered until syrupy. Season with salt and pepper. Transfer the chutney to a sterilized jar and refrigerate.

3. 3.

   While the chutney cools, cook the beetroot in salted water for 30-40 minutes until just tender, then strain, drain and let cool. Peel and cut into strips. Toss the beetroot with vinegar.

4. 4.

   Place flour on one plate. Beat eggs on another plate. Mix cornmeal with cornflakes on a third plate, lightly crushing the flakes. Heat frying oil in a pot.

5. 5.

   Coat beetroot strips gradually in flour, then dip in eggs, finally roll them in the cornmeal-cornflake mixture, pressing gently to adhere.

6. 6.

   Fry the beetroot in hot oil until golden brown and crisp, serve immediately with the chutney while still hot.