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.
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)
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.