Recipe: Gebackenes Gemüse mit Tartare Sauce

My gebackenes gemüse is not entirely authentic: the vegetables in the local version are encased in about one inch of fried batter. I just couldn’t do it, but this version is still pretty tasty. I used zucchini for tonight’s dinner, but almost any vegetable would work.

Gebackenes Gemüse made with zucchini

Gebackenes Gemüse

For the vegetables:
Assortment of vegetables (mushrooms, cauliflower, broccoli, and pumpkin are the most common that I’ve seen used)
100 grams (3.5 oz) flour (more, if needed)
2 eggs, beaten
100 grams (3.5 oz) bread crumbs (more, if needed)
1 slice of lemon

For the sauce:
150 grams (5.3 oz) mayonnaise
50 grams (1.8 oz) natural/plain yoghurt
50 grams (1.8 oz) crème fraîche
1 tsp Dijon mustard
1 tsp shallots (chopped)
1 Tbsp capers (chopped)
1 Tbsp gherkins (chopped)
2 Tbsp parsley (chopped)
lemon juice
Cayenne pepper

1. Make the sauce: Mix the mayonnaise, yogurt, and sour cream. Add the mustard, shallots, capers, gherkins, and parsley and stir well. Season to taste (if necessary) with a little lemon juice, salt, pepper, and cayenne pepper.

2. Cut the vegetables to size: mushrooms can be fried whole; slice pumpkin, zucchini, or other gourds into 1/2″ thick slices; broccoli and cauliflower should be fried by the floret, etc.

3. Whisk some salt and pepper into the eggs with a fork.

4. Prepare three breading plates: one each for the flour, seasoned eggs, and breadcrumbs. Dredge the vegetables one piece at a time through the flour, egg, and breadcrumbs (in that order).

5. Heat vegetable oil in a deep pan and fry the vegetables on both sides until golden brown. Remove vegetables from oil and let drain on a kitchen towel. Serve with sauce.


One thought on “Recipe: Gebackenes Gemüse mit Tartare Sauce

  1. Pingback: The best mayonnaise (and tartare sauce) and it’s easy peasy too | Shewolfinthevalley

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