Lamb with mixed vegetable fritters (Mutton with legumes)

Name: Lamb with mixed vegetable fritters (Mutton with legumes)
Yield: 12
Ingredients: 24 lamb chops separated into pairs (1 kg); 1 tablespoon of salt; 1/2 teaspoon of ground black pepper, freshly ground; For the batter; 1/2 cup all-purpose flour (60 g); 1/2 cup dry white wine (120 ml); 1/4 cup water (60 ml); 1 egg white; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 4 cups oil (960 ml for frying); 24 large sage leaves; 24 pickled baby artichokes, drained (650 g); 2 small eggplants (500 g), cut into 12 slices each; 24 small shiitake mushrooms (390 g), stems removed; Fresh parsley (for garnish)

1
24 lamb chops separated into pairs (1 kg)
2
1 tablespoon of salt
3
1/2 teaspoon of ground black pepper, freshly ground
4
For the batter
5
1/2 cup all-purpose flour (60 g)
6
1/2 cup dry white wine (120 ml)
7
1/4 cup water (60 ml)
8
1 egg white
9
1/2 teaspoon salt
10
1/2 teaspoon ground black pepper
11
4 cups oil (960 ml for frying)
12
24 large sage leaves
13
24 pickled baby artichokes, drained (650 g)
14
2 small eggplants (500 g), cut into 12 slices each
15
24 small shiitake mushrooms (390 g), stems removed
16
Fresh parsley (for garnish)

Ingredients

1
24 lamb chops separated into pairs (1 kg)
2
1 tablespoon of salt
3
1/2 teaspoon of ground black pepper, freshly ground
4
For the batter
5
1/2 cup all-purpose flour (60 g)
6
1/2 cup dry white wine (120 ml)
7
1/4 cup water (60 ml)
8
1 egg white
9
1/2 teaspoon salt
10
1/2 teaspoon ground black pepper
11
4 cups oil (960 ml for frying)
12
24 large sage leaves
13
24 pickled baby artichokes, drained (650 g)
14
2 small eggplants (500 g), cut into 12 slices each
15
24 small shiitake mushrooms (390 g), stems removed
16
Fresh parsley (for garnish)

Directions

1
In a large bowl, season the lamb chops with salt and black pepper, and set aside
2
Prepare the batter: in a medium bowl, combine the flour, wine, and water
3
Mix well with a wooden spoon
4
Set aside
5
Using an electric mixer or a whisk, beat the egg white until it forms soft peaks
6
Add to the reserved batter and mix until smooth
7
Season with salt and black pepper
8
Cover with plastic wrap and refrigerate for about 1 hour
9
Heat the oil in a medium saucepan over medium heat
10
Wrap the sage leaves in the reserved batter, dip them in the oil, and fry until golden brown
11
Remove with a slotted spoon and drain on paper towels
12
Repeat the process with the pickled artichokes, eggplants, and mushrooms
13
Keep them warm
14
Heat a grill or griddle over high heat
15
Pass the lamb chops through the reserved batter, then to the oil for frying and grilling until golden brown, turning occasionally (about 10 minutes)
16
In a large serving dish, arrange the lamb chops in the center, surrounded by the mixed vegetables
17
Garnish with parsley and serve immediately
18
434 calories per serving