At home: 1 ½ tbsp Sugar, 1 pinch of Fennel seed, 2 pinch of grinded Chili, 1- 2 tbsp. Salad oil, 500 ml frying Oil, Salt & Pepper
Preparation
| Total cooking time (incl. resting time): 35 min | |
| Allergen: wheat, dairy |
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| What’s needed in the kitchen: knife, cutting board, two potts, bowls, kitchen paper, strainer, ladle |
Step 1: Fried beans
Clean the beans and boil for 5 min, drain and leave to steam.
Mix the polenta and flour in a bowl, season well with salt, pepper and a pinch of chilli. Pour the buttermilk/kefir into a second bowl.
Heat the frying oil in a saucepan over high heat. Dip the beans, a little at a time, first into the buttermilk/kefir and then roll them in the polenta/flour mixture so that they are as completely breaded as possible.
Check the temperature of the oil with a drop test: To do this, put a few drops of water in the oil; if it fizzes, it is hot enough to fry. Fry the beans one by one until they are crispy. Place on some household paper to soak up the excess oil.
Tip: The oil can be strained when cool enough to use as frying oil for 1-2 more days.
Step 2: Spicy currants
Wash and remove the stems from the currants and finely chop 80 g of the onions.
Heat 1 tablespoon of frying oil, fry the sugar, 1 pinch of chilli and the fennel seeds in it. Now add the onions. When the onions are translucent, add the currants and simmer for 3-5 minutes.
Mix 1 tsp flour with a little water and add to thicken the dish. Finally, add salt.
Step 3: Tomato salad
Wash the tomatoes, cut into thin slices. Cut 20 g onions into thin rings. Put the onions over the tomatoes and mix with salad oil, finally salt.
Serve the beans with the currants and cream cheese, the salad as a side dish.
Enjoy!
