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Fried vegetables with paprika cream and almond vinaigrette

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the batter

  • 1 free-range egg white, beaten
  • 150g/5½oz plain flour
  • 50ml/2fl oz olive oil

For the fried vegetables

  • 2 salsify sticks, peeled and sliced
  • 4 purple sprouting broccoli spears
  • ½ red onion, separated into petals
  • ½ fennel bulb, cored and thinly sliced

For the paprika cream

  • 1 tbsp crème fraîche
  • 1 tbsp mayonnaise
  • ½ lemon, juice only
  • ½ tbsp hot smoked paprika
  • ½ tbsp sweet smoked paprika, plus extra to serve
  • salt and freshly ground black pepper

For the almond vinaigrette

  • 1 tbsp blanched almonds, toasted and chopped
  • 1 tbsp sherry vinegar
  • 3 tbsp olive oil
  • 1 tbsp runny honey
  • 1 tsp chopped fresh oregano

Method

  1. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain.

  2. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper.

  3. To make the almond vinaigrette, whisk all of the ingredients together in a bowl.

  4. To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette.

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