INGREDIENTS
- FRIED EGGPLANTS WITH HONEY :
- – Eggplants 2 models.
- – Chickpea flour 200 g.
- – Sal.
- – Honey.
- FRIED ASPARAGUS :
- Time:
- – Blonde beer 1 cup.
- – Flour 0000 1 cup.
- – Asparagus 1 tied.
- – Sal.
- – Pepper.
- FRIED ARTICLES WITH ALIOLI :
For 4 servings.
- – Alcauciles 8 models.
- – Lemon juice 2 tbsp.
- – Corn starch ½ cup.
- – Oil for frying C/N.
- – Lemon to serve C/N.
- LIGHT GARLIC MAYONNAISE :
- – Mayonnaise 1 cup.
- – Lemon juice 1 teaspoon.
- – Grated garlic 1 clove.
- – Cream ¼ cup.
- – Chopped parsley 1 tbsp.
FRIED EGGPLANTS WITH HONEY :
1. Lower the eggplants with pores and skin into very skinny slices (1 to 2 mm) lengthwise.
2. Salt the sheets and coat them with chickpea flour.
3. Fry till golden and crispy.
4. Drizzle with a number of drops of heat honey.
FRIED ASPARAGUS :
1. Combine the beer with the flour in a bowl.
2. Lower the stems off the beans, dip them within the flour and beer combination and fry.
3. Dry and accompany with aioli.
FRIED ARTICLES WITH ALIOLI :
1. Clear the artichokes by eradicating all of the outer leaves till you attain probably the most tender half and the whitest leaves. With a small knife, make a round form across the coronary heart and take away the final white petals. With a teaspoon, take away the hairs from the center of the center and proceed with the knife, eradicating the outer a part of the stem, till the cup-shaped coronary heart is revealed. Place the artichoke hearts in water with lemon juice in order that they don’t oxidize.
2. Lower the uncooked artichoke hearts into 4 mm slices and coat with cornstarch.
3. Fry in a saucepan with sizzling oil.
4. Dry on absorbent paper.
5. Serve the fried artichokes with somewhat sea salt and some wedges of lemon juice.
LIGHT GARLIC MAYONNAISE :
1. Combine all of the elements and serve.
