Ruby Verdejo - Veggie Tempura

Recipe, Food-Styling, Photo: Oliver Schwarzwald

Snack, Snack, Drink

Tempura is soul food. It's definitely hot and greasy on the outside, but on the inside, with this vegetable variety, the pendulum may swing a little more in the direction of "healthy". At this point, we can also clarify the important question of what courgettes are actually good for. They do a great job here.

An awesome snack with a non-alcoholic white wine. A carbonated drink should be avoided because the tempura of courgettes and princess beans is served with mayonnaise. Carbonation and fat don't mix so well. Then how about a white wine cocktail? Our drink consists of two ingredients, and from then on it is a cocktail, or rather a mocktail. We mix Ruby No.4 from Laori and the Verdejo from Kolonne Null. The fruity bouquet of the 0.0% white wine with light herbal notes is well-balanced and the fine acidity goes perfectly with the citrus aromas of the Ruby N0.4, in which gentian and quassia provide the necessary bitter notes. Here, everyone can mix according to taste; I stick to a rough mixing ratio of three parts white wine and one part Ruby. If the first mixture isn't quite perfect, it doesn't matter, we're zeroproof on the road, you're welcome to have a glass more.

#HangoverfreeGuarantee!

Recipe, Food-Styling, Photo: Oliver Schwarzwald

Starter , 4-6 persons

Tempura

• 2 Courgettes

• 16 princess beans

• Oil for frying

• 75 g wheat flour

• 100 -130 ml mineral water

• 1 egg white (reserve the yolk for the mayonnaise)

Mayonnaise

• 1 Egg yolk

• ½ tsp Dijon mustard

• 100 ml vegetable oil

• 1 tbsp crème fraîche

• 1 lime for juice and zest

• 1/2 tsp pul biber pepper

• Salt

Method:

Wash the princess beans and courgettes. Remove the stalks (hard ends) of the princess beans. Cut the courgettes into strips about 1 cm thick. Put the vegetables in a bowl and salt.

For the mayonnaise, put the egg yolk in a bowl with the mustard and lemon juice. Whisk while slowly adding the oil until emulsified, then add crème fraîche u and season with pul biber pepper and salt if necessary. Cover and set aside.

Place the flour in a bowl and mix with the mineral water to make a thick batter. Whip the egg whites and fold them into the batter. Heat the oil in a saucepan. Dab the courgettes and princess beans dry, turn them in the batter and then fry them in the fat until golden brown. Drain off excess fat on a kitchen towel. Serve with lime zest and chilli.

Recipe, Food-Styling, Photo: Oliver Schwarzwald