1/2 slice of white bread, crust removed, in small pieces
1 egg yolk
125 ml light olive oil
salt and pepper
How to prepare
This recipe comes from the book Veggies & Fish by Bart van Olphen. The ideal appetizer board consists of deep-fried wafer-thin vegetable chips and small shrimp. Delicious with homemade aioli. Enjoy!
1 Using a mandolin or shave, cut the cassava, sweet potato, beets and carrot into thin slices. Let them dry separately on a wire rack for 30 min.
2 For the aioli: press the garlic and bread with a pinch of salt in a mortar to a paste. Mix in the egg yolk with a whisk, then add the olive oil drop by drop while stirring. A mayonnaise-like texture will slowly form. Season to taste with lemon juice, salt, and pepper.
3 Heat the oil to 170 °C and fry the sliced vegetables and cavolo nero for up to 2 minutes until crispy. Drain immediately on kitchen paper. Then fry the shrimp in the same oil for 1 minute until crispy. Drain well on kitchen paper.