Fried vegetables with paprika cream and almond vinaigrette
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Vegetarian
These simple battered vegetables are enhanced with the addition of paprika-spiced cream and a nutty vinaigrette.
Ingredients
For the batter
- egg white: 1 free-range egg white, beaten
- plain flour: 150²µ/5½´Ç³ú plain flour
- olive oil: 50ml/2fl oz olive oil
For the fried vegetables
- salsify: 2 salsify sticks, peeled and sliced
- purple sprouting broccoli: 4 purple sprouting broccoli spears
- red onion: ½ red onion, separated into petals
- fennel: ½ fennel bulb, cored and thinly sliced
For the paprika cream
- crème fraîche: 1 tbsp crème fraîche
- mayonnaise: 1 tbsp mayonnaise
- lemon: ½ lemon, juice only
- smoked paprika: ½ tbsp hot smoked paprika
- smoked paprika: ½ tbsp sweet smoked paprika, plus extra to serve
- black pepper: salt and freshly ground black pepper
For the almond vinaigrette
- almonds: 1 tbsp blanched almonds, toasted and chopped
- sherry vinegar: 1 tbsp sherry vinegar
- olive oil: 3 tbsp olive oil
- honey: 1 tbsp runny honey
- oregano: 1 tsp chopped fresh oregano
Method
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain.
To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper.
To make the almond vinaigrette, whisk all of the ingredients together in a bowl.
To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette.
