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Fried vegetables with paprika cream and almond vinaigrette

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Vegetarian

These simple battered vegetables are enhanced with the addition of paprika-spiced cream and a nutty vinaigrette.

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

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