John Myers
Ingredients for 4 servings:
- 250 g carrot(s)
- 2 onions
- 4 cloves garlic
- 200 g potatoes
- 200 g beetroot
- 150 ml water
- 300 g flour
- Vegetable fat for frying
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
according to a northern Chinese recipe
Peel the carrots, onion, potatoes, and beetroot and slice or slice into roughly equal-sized sticks. Peel the garlic and add it to the mixture, either crushed or finely diced. Mix everything with the flour and add enough water to form a fairly tough batter (this depends on how juicy the onions are). Cover and let this batter stand in a cool place for at least 30 minutes (an hour is even better) – but definitely not in the refrigerator. In the meantime, heat enough oil in a deep pan or wok to allow deep frying. Once the oil is hot, fry the vegetable batter in small portions. In true Chinese style, the batter is scooped out of the bowl with chopsticks and placed in the fat in small heaps. Two spoons will also work, though. This dish is perfect as part of a buffet, for a picnic, or just to eat on its own. It tastes great both hot and cold. Tip: Traditionally, it is eaten dipped in soy sauce.
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