Vegetarian Curry Fondue

Ingredients

• 200 g carrots
• 1 bulb fennel
• 1 red bell pepper
• 1 yellow bell pepper
• 250 g cauliflower florets
• 250 g broccoli florets
• Salt
• 3 baby zucchini
• 2 egg yolks
• 125 g flour
• Pepper (freshly ground)
• 1 tsp curry powder
• 1.2 l vegetable oil

Instructions

1. 1.

   Wash and clean the vegetables. Peel the carrots and cut them diagonally into thin slices. Slice the fennel thinly as well. Halve the bell peppers, remove seeds, and cut into bite-sized pieces. Blanch the cauliflower and broccoli separately in boiling salted water for 5-8 minutes.

2. 2.

   Blanch the fennel for about 4 minutes and the carrots for about 3 minutes. Drain the vegetables, shock them in cold water, and let them drain well. Slice the zucchini in half and shave into long thin ribbons. For the batter whisk the egg yolks with 250 ml cold water, flour, and a pinch of salt until smooth. Season heavily with salt, pepper, and curry.

3. 3.

   Fill the batter into four small serving bowls. Heat the oil in a fondue pot and place it on a burner. Skewer the vegetables onto fondue forks, dip them through the batter, let excess drip off, and fry in the hot oil.