John Myers
Fried Pumpkin Wedges in Chive Beer Batter with Horseradish Dip!
The perfect fried pumpkin wedges in chive beer batter with horseradish dip! recipe with a picture and simple step-by-step instructions.
- 700 g Pumpkin wedges (here: Hokkaido!)
- 125 g Flour
- 125 ml Light beer
- 1 Egg
- 1 pinch Salt
- 0,5 Cup Chive rolls
- 500 ml Peanut oil
- 2 tbsp Cream cheese with herbs
- 4 tbsp Yogurt
- 1 tbsp Cream of horseradish
- Clean the pumpkin / remove the seeds, peel and cut into wedges (see picture!). Mix the beer batter made from flour (125gl), beer (125 ml) and gelatin. Beat the white egg with a pinch of salt with the mixer and fold into the beer batter. Clean and wash the chives, cut into rolls and fold into the beer batter. Pull the pumpkin wedges through the beer batter and fry / fry in portions in the wok with hot peanut oil. Place on the fat drip grid of the wok and let it reverberate on a fire-proof dish in the oven at approx. 50 ° C until serving. To serve, mix a dip from herb cream cheese, yogurt and horseradish cream.
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