Beer Dough Fondue

Beer Dough Fondue

For beer dough fondue mix wheat flour type 405, beer and eggs. Season with salt. Let the beer dough swell for 10 minutes. Cut brown mushrooms in half. Cut zucchini into slices. Dice Feta cheese. For the fondue sauce pour mayonnaise into a bowl. Finely chop the gherkins, pickled capers and green peppercorns and stir in. Season with white pepper, salt, dried parsley and dried dill. Heat oil in a fondue pot. Put brown mushrooms, zucchini and feta cheese on fondue forks. Pull through the beer batter. Fry the vegetables in the beer batter in portions. Serve with the fondue sauce.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
517 kcal
43 g
17 g
34 g

(C)opyright by Marions Kochbuch