Fried rabbit legs

Ingredients for 2 servings:

• 3 tsp olive oil
• 50 ml sherry vinegar
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 pinch(s) cinnamon powder
• ½ tsp star anise, ground
• 1 tsp salt
• ½ tsp pepper
• 2 rabbit legs, approx. 250 g each
• 500 ml vegetable oil for frying
• 150 g flour
• 1 tsp smoked paprika powder
• 1 tsp paprika powder, hot
• 1 large egg(s)
• 2 large egg yolks
• 50 g mustard
• 2 tbsp corn broth
• 50 g corn (can or jar)
• 100 ml vegetable oil
• 1 tsp salt and pepper
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

For the marinade, mix olive oil with sherry vinegar, cumin, coriander, cinnamon, ground star anise, salt, and pepper. Spread the marinade evenly over all the rabbit pieces and let the pieces marinate in the refrigerator for one hour. For the breading, mix the flour with the smoked paprika and hot paprika. Whisk the egg in a separate plate. Then coat the rabbit legs first in the egg and then in the flour. Press the flour firmly into the pan. Heat the vegetable oil until it is hot enough for deep-frying. You can tell this is the case when small bubbles rise as soon as you dip a wooden skewer into the hot oil. Then deep-fry the individual rabbit pieces for about 10 to 15 minutes, until the breading is nice and crispy and brown. Then drain the legs on kitchen paper. For the mayonnaise, put the egg yolks, mustard, and cornstarch in a tall mixing bowl. Pour the vegetable oil on top. Place the hand blender in the bowl and begin blending. Slowly pull the stick upwards and blend until a mayonnaise forms. Season with a little sugar, salt, and pepper and mix with the corn. Arrange on plates and serve. Per serving: approximately 610 kcal.