Baked hop sprouts

Ingredients for 1 servings:

• 500 g hops (hop shoots)
• e.g. lemon juice
• little salt
• little pepper, white
• n. B. Nutmeg
• 150 g flour
• 2 eggs
• 250 ml beer, light (pilsner)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

For the batter: Separate the eggs. Mix the egg yolks, flour, and beer well in a mixer. Season with pepper, salt, and nutmeg. Beat the egg whites until stiff and fold into the egg mixture. Let rest in the refrigerator for about 30 minutes. Make a marinade with lemon juice, a little salt, and a little pepper. Cut off the woody part of the young hop shoots, remove the yellow skin, and rinse the shoots thoroughly. Pour boiling water over them. Marinate in the prepared marinade for about 30 minutes. Remove from the marinade, drain well, and then dry. Remove the batter from the refrigerator and fold the shoots into the batter. Bake in batches in hot oil (in a deep fryer or similar) at about 170°C – 180°C until golden brown.