Crunchy potato snacks with beetroot ketchup and courgette cardamom dip
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Chips for the TV evening are quite nice. But this is better! Crispy potato snacks with two different dips. Your guests will be spoilt for choice (and not just when it comes to choosing a film). The beetroot ketchup is definitely the sweeter version, thanks to the beetroot and cane sugar. The courgette dip is the spicy, nutty choice thanks to almond puree, pepper and cardamom.
Ingredients for
For the potato snacks
600
g
potatoes
salt to taste
1
Teaspoon(s)
paprika powder
1
Teaspoon(s)
curry powder
1
l
oil for frying
1
l
water for blanching
For the beetroot ketchup
230
g
beetroot, cooked
35
ml
vinegar
1.5
Teaspoon(s)
cane sugar
1
Pinch(es)
salt
For the courgette dip
200
g
courgette
80
g
almond puree, light
1
Knife tip(s)
cardamom
salt, pepper to taste
Preparation
Prepare the potato snacks
1
Heat the oil to 170°C in a high saucepan. Bring the water to the boil with a little salt.
2
Peel the potatoes, make spirals in the middle with the Twister. Cut the hollowed potato into slices.
3
Blanch the potato pieces briefly in salted water and then drain on a kitchen towel.
4
Then fry in hot oil until golden brown, season with salt, paprika and curry.
Prepare the beetroot ketchup
Drain the beetroot and purée finely with vinegar, cane sugar and a pinch of salt.
Prepare the courgette dip
Purée the courgettes with the almond paste and cardamom until creamy and season with salt and pepper.
Ingredients for
For the potato snacks
600
g
potatoes
salt to taste
1
Teaspoon(s)
paprika powder
1
Teaspoon(s)
curry powder
1
l
oil for frying
1
l
water for blanching
For the beetroot ketchup
230
g
beetroot, cooked
35
ml
vinegar
1.5
Teaspoon(s)
cane sugar
1
Pinch(es)
salt
For the courgette dip
200
g
courgette
80
g
almond puree, light
1
Knife tip(s)
cardamom
salt, pepper to taste
