Fried Vegetables with Two Dips

Ingredients

• 2 Garlic cloves
• Salt
• 1 tbsp chive ribbons
• 2 tbsp crème fraîche
• 200 g yogurt
• chili flakes
• 200 g yogurt
• 2 tbsp cream cheese
• 0.5 untreated lemon (zest and juice)
• pinch sugar
• Salt
• pinch curry powder
• 125 g flour
• 2 tbsp Cornstarch
• Salt
• 100 ml dry white wine
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 800 g mixed vegetables (e.g., broccoli florets, carrots, celery sticks)
• neutral cooking oil (for frying)
• fresh herbs (e.g., rosemary and thyme)
• Sea salt
• chili flakes

Instructions

1. 1.

   For the garlic dip peel, chop, and finely grate the garlic with a little salt. Mix in the chives and crème fraîche into the yogurt. Season with salt and chili flakes.

2. 2.

   For the lemon dip whisk the yogurt with the cream cheese until creamy. Stir in the lemon zest and juice, then season with sugar, salt, and curry powder.

3. 3.

   For the batter combine flour with cornstarch in a bowl. Add a pinch of salt, wine, herbs, and about 150 ml cold water; mix until a thick batter forms.

4. 4.

   Wash, trim, and cut the vegetables into bite‑sized pieces or sticks. Blanch each in salted water until al dente, shock in ice water, then pat dry.

5. 5.

   Heat oil to 170°C (338°F).

6. 6.

   Dip vegetable portions in the batter and fry for 2–3 minutes until golden brown. Drain on paper towels; keep warm in the oven if desired.

7. 7.

   Arrange vegetables on plates. Garnish with fresh herbs, sprinkle salt and chili, and serve with both yogurt dips.