Tempurafrites with wasabi mayonnaise

Name: tempurafrites with wasabi mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 zucchini; 1 winter carrot (250 g), peeled; 1 dish green asparagus tips 100 g; 1 bag bunch onion 3 pieces; 4 el mayonnaise; 1 el creme fraiche; 1 tl wasabipasta tube 43 g; 500 ml peanut oil bottle 1 liter; 2 Eggs; 400 g flour sifted; 500 ml mineral water carbonated, ice cold

A tasty recipe. The vegetarian appetizer contains the following ingredients: zucchini, winter carrot ((250 g), peeled), green asparagus tips (100 g), spring onions (3 pieces), mayonnaise, cream fritters, wasabipasta (tube 43 g), peanut oil (bottle 1 liter) , eggs, flour (sifted), mineral water (carbonated and ice cold).

Ingredients

Directions

Cut the zucchini lengthwise in slices of 6 mm. Cut the slices into long thin strips and cut them in half again. Do the same with the winter carrot. Remove the hard bottom of the asparagus tips. Cut each spring onion into 3 pieces.
Mix the mayonnaise with the crème fraiche and the wasabi paste. Season with salt and pepper. Pour 6 cm of oil into a stir-fry. The oil is hot as a piece of bread in 15 seconds. golden brown. Meanwhile, beat the eggs in a large bowl. Add the flour, the mineral water and a pinch of salt and mix briefly. The batter may still be a bit lumpy. Always add 8 vegetable fries through the batter and deep-fry for about 2 minutes. Drain on kitchen paper.
Sprinkle the tempura fries with salt and serve with the wasabi mayonnaise.