John Myers
Contents
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Ingredients
The dip
- 1 tablespoon Lard
- 50 g Smoked belly meat
- 0,5 teaspoon Ground caraway
- 0,5 teaspoon Black pepper from the mill
- 1 tablespoon Grained vegetable broth *
- 1 piece Egg
- 100 g Spelt flour type 630
- Salt
- Cream
- Fat for deep-frying
- 2 piece Garlic cloves grated
- 0,5 teaspoon Black pepper from the mill
- 1 Knife point Separate Lemon zest
- 0,5 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Separate Herbal Mix *
- 2 tablespoon Sour cream
- 6 drops Bianco balsamic vinegar
Instructions
- Cut the white cabbage into fine strips and the belly into cubes. Heat the lard in a pan and roast the cabbage in it, stirring constantly. As soon as it takes on color, season with pepper, cumin and vegetable stock.
- Add the bacon cubes and fry them. Let the whole thing get cold now.
- Mix the egg with salt and flour. Now slowly and carefully add enough cream until a heavy, thick, sticky dough is formed. Mix the roasted cabbage well with the batter.
- Heat the frying fat (bubbles should form when dipping a wooden spoon) and cut off the nubs with a tablespoon. Fry them in hot fat. You should never add more than four or five donuts to the oil at the same time, otherwise the temperature will drop and the parts will pull fat.
- As soon as the donuts are golden yellow, drain them on kitchen paper and then keep warm in the oven until all of the dough has been processed. (10 pieces)
The dip
- Grate the garlic and mix with the other ingredients.
- Arrange the donuts with the dip on a plate and serve with a salad.
- * Links to spice mixtures: Grained vegetable broth reloaded - easy to make yourself and dried herb mixture of: parsley, basil, lovage, ground elder, rosemary, sage, oregano, olive herb
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 7.2gProtein: 1.8gFat: 9.1g
