Crunchy carrot rings with a cucumber & basil dip

Zutaten für Personen

2
thick carrots
120 g
flour
1 tsp.
salt
180 ml
rice milk
1 tsp.
cane sugar
1 pinch
saffron
3/4 tsp.
salt
500 ml
vegetable oil
70 g
breadcrumbs
50 g
ground almonds/hazelnuts

For the dip:

40 g
cucumbers
230 g
soy yogurt
1 tsp.
cane sugar
1 pinch
pepper
1 pinch
sea salt
1 handful
basil

Schritt für Schritt - Anleitung

Step 1:

Peel your carrots and remove the insides with the twister, then cut them into even, approx. 0.5 cm long pieces.

Step 2:

Mix all the ingredients in a bowl until they form a smooth batter.

Step 3:

Coarsely crush some almonds for the coating and mix them with the breadcrumbs.

Step 4:

Heat up your oil in a deep fryer or small pot. Turn the carrot rings in the batter, then the breadcrumb coating and fry in the hot oil for approx. 3 minutes until golden brown. Let them drip onto kitchen paper.

Step 5:

For your dip, wash some cucumbers and grate them. Lay them into a kitchen towel and squeeze out the water. Finely chop your basil leaves. Mix all the ingredients for the dip together and flavour with salt and pepper.