| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 489 | 35g | 6g | 40g |
| sugars | fibre | protein | salt |
| 8g | 4g | 9g | 1.2g |
One of my absolute favourite dishes to prepare is the incredibly flavourful Fried Kurrat with Lemon Sauce. This is such a unique vegetable dish that channels my love for unusual and healthy ingredients, sprinkled with the nostalgia of hearty mountain fare. This recipe takes humble Kurrat or leek chives, rich in antioxidants that help support our health, and turns them into something profoundly delicious.
Fried to Perfection
What gets me excited about this recipe isn’t just the nourishing ingredients; it’s the magic that happens when they are merged in the kitchen. The process of coating the Kurrat in a light batter before they are delicately fried makes for an unexpected culinary synergy taking you by surprise like a hidden brook in a Colorado hiking trail. This crisp outer crust encases a fragrant, sweetly earthy interior that is the very essence of comfort.
Perhaps it’s the echo of nights frying trout near wildfires with my partner Gordon, or the decadent appeal of a dish that celebrates both lightness and indulgence at the same time. This recipe, which is somewhat similar to tempura vegetables or calamari, introduces a unique harmony of texture and flavor that is, quite simply, irresistible.
Lemon Sauce: A Culinary Revelation
To take things to the next level, the accompanying lemon sauce adds an acerbic balance to the whole dish. It’s a simple mix of lemon juice, sugar, cornstarch – and water, but the way it enlivens the fried Kurrat, amplifying the flavours, is rather remarkable. The citrusy notes and gentle sweetness are a pure delight that enhance the flavor of the Kurrat, akin to how the sweet mountain breeze elevates the experience of outdoor living.
From a nutritional viewpoint, lemons are a great source of vitamin C that boosts immune system functions, and helps improve skin health. Then there’s cornstarch that has a low number of calories and is gluten-free which makes it suitable for those with gluten intolerance.
As for the dishes that would work well with the Fried Kurrat with Lemon Sauce, consider pairing it with a steaming bowl of rice pilaf or a juicy char-grilled spatchcock with lemon and thyme. The possibilities are endless, inviting you to explore and enjoy this delightful dish in your unique culinary style.
A final note – while you need not be in the Rocky Mountains to appreciate the Fried Kurrat with Lemon Sauce, there’s something about the nature-inspired simplicity of this dish that makes it an ideal companion for a cozy evening of good food and fine company, wherever you are. Enjoy!
What You’ll Need
- 3 bundles of Kurrat (Leek chives)
- 1 cup of all-purpose flour
- 3 large eggs
- 2 cups of vegetable oil for frying
- 1/2 cup of fresh lemon juice
- 1 tablespoon of lemon zest
- 2 tablespoons of granulated sugar
- 1 tablespoon of cornstarch
- 1/2 cup of water
- Salt to taste
- Pepper to taste
Method
Step One
Start by cleaning the Kurrat bundles carefully. Remove any wilted leaves and wash thoroughly under running water to remove dirt. Pat them dry using a clean kitchen towel.
Step Two
In two separate shallow dishes, put the all-purpose flour in one and beat the eggs in the other. Season both the flour and the eggs with salt and pepper to taste.
Step Three
Dip each Kurrat bundle firstly into the flour ensuring all parts are well coated, then into the beaten egg mix. Make sure that all parts are well covered in egg. Set aside on a tray.
Step Four
In a deep pan, heat the vegetable oil over medium heat. Once the oil is hot, fry the Kurrat bundles until they turn golden brown. This should take approximately 3-5 minutes. Once done, remove them from the oil and put them on a paper towel to drain any excess oil.
Step Five
Now, prepare the lemon sauce. In a saucepan, combine the fresh lemon juice, lemon zest, and granulated sugar. Stir over medium heat until the sugar has dissolved.
Step Six
In a small bowl, mix the cornstarch with the water until fully dissolved then add this mixture to the saucepan. Continue to stir the lemon sauce over medium heat until it thickens. This should take about 2-3 minutes. Remove from heat and let it cool slightly.
Step Seven
Drizzle the prepared lemon sauce over the fried Kurrat bundles and serve while hot. Enjoy this delicious and refreshing Fried Kurrat with Lemon Sauce dish.
