Endive doughnuts in sweet and sour sauce
- 4 endives (not too big)
- 4 tsp. salt
- 50 g butter
- 250 g self-rising flour (contains yeast)
- 200 ml cold water
- 2 tsp. light soy sauce
- Sweet and sour sauce
- Shredded carrots
Blanch the endives in boiling salted water with butter, then cut them lengthwise. Delicately separate the extremities of the endive leaves so they can take on the shape of a fan.
Make sure the endives remain whole.
Mix the self-rising flour with the cold water and soy sauce.
Slowly dip the endive fans into the mixture.
Fry them in a fryer at 350°F.
Place the endive doughnuts on a bed of shredded carrots.
Serve with the sweet and sour sauce.