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Ingredients for 4 meals

6 large spoon of white wine vinegar

760 grams of black root

1 lemon

Salt and pepper from the mill

1 eggs (size M)

80 grams of wheat flour

150 ml of milk (1.5% fat)

160 grams of lettuce

Liquid sweeteners (on request)

2 small spoon medium strong mustard

1 large spoon germ oil

500 milliliters of oil to fail currently jaws

The preparation process

3 large spoon with white wine vinegar and 250 milliliters of water in a bowl.

Black roots thoroughly in clean water, with a peeler under running tap water bowls and thirds; work with rubber gloves to prevent the hands to discolor. Black roots immediately in the vinegar water, so that you stay white.

Lemon hot wash, dry and half of the shell narrow rub. Lemon in two halves to crush and expressions.

Black roots drain. 250 milliliters of water and 50 ml of lemon juice in a pan, heat and salts. Insert black roots and over a medium heat for about twenty minutes simmer, cooking.

Black roots in a sieve to drain and then leave to cool.

Now for the finished batter the eggs disconnect. The flour along with the milk, egg yolks and mix the lemon peel. Dough rest 10 minutes.

During the dough rests, the field salad thoroughly in clean water, dry spinning and cleaning.

For the rest of vinegar dressing with the artificial sweetener, mustard, salt and freshly ground pepper mix. Stir in germ oil.

Protein with 1 pinch of salt until stiff and under the batter.

Oil for the failure of production in a pan or bake in a fryer to 180°C heat. The temperature is reached when held in a wooden dipper small bubbles form.

Black roots using 2 forks through the dough chunks, immediately into the hot oil and gold-brown failure currently baking.

Baked black roots with a foam trowel from the fat, Cake paper short drain. On a baking sheet and place in a heated oven preheated, tubes, kitchen stove at 150°C (with recirculation: 130 °C, Gas: manual control to 1 2) keep warm.

Field Salad with dressing mix. Baked black roots to prepare and immediately prepare.