Crispy vegetable mix with truffle mayonnaise

Instructions(9)

• 1

  Blanch the green beans in broccoli florets for 1–2 minutes in salted water.

• 2

  Rinse the vegetables under cold water and pat them dry. Leave the oyster mushrooms raw.

• 3

  Mix the flour, baking powder, garlic powder, salt, and pepper in a bowl.

• 4

  In another bowl, beat the egg with the ice-cold sparkling water.

• 5

  Add the wet ingredients to the dry ingredients in the bowl and whisk briefly until a light batter forms. A few small lumps are fine, please do not overmix.

• 6

  Heat a generous layer of oil to 180°C in a deep pan or deep fryer. Dip the vegetables in the batter and fry them in batches until golden brown and crispy (about 2–3 minutes).

• 7

  Let the vegetables drain on kitchen paper.

• 8

  Serve vegetables on a platter and generously sprinkle with Parmesan cheese, optionally some extra sea salt and fresh herbs.

• 9

  Dip the vegetables in the Oliehoorn truffle mayonnaise.