Fried Celery and Carrot Leaves with Buttermilk Dip

Ingredients

• 150 ml buttermilk
• 100 g mayonnaise
• 1 tbsp Lemon Juice
• Salt
• black pepper (freshly ground)
• paprika powder (optional)
• 4 large carrots
• 1 head of celery root
• 200 g Flour
• 0.25 l dry white wine
• 2 tbsp olive oil
• a pinch of salt
• 2 egg yolks
• 2 egg whites
• fat for frying
• 1 untreated lemon (sliced)

Instructions

1. 1.

   Mix the buttermilk with mayonnaise and lemon juice, seasoning with salt, pepper, and paprika. Peel, wash, and shave the carrots and celery into thin slices. Whisk the flour with white wine, oil, salt, and egg yolks until smooth; let rest for about 10 minutes.

2. 2.

   Beat the egg whites to stiff peaks and fold them into the batter. Dip each carrot and celery slice individually into the batter and fry in hot fat until golden brown. Drain on paper towels and season with salt. Serve arranged with the buttermilk dip and lemon wedges.