Top your golden deep-fried Russians with the sweet potato pickle and serve with ginger mayo on the side.
Battered Russians with Tequila & Lime Sweet Potato Pickle & Ginger Mayo
Ingredients
- Battered Russians:
- 500 g Eskort Smoked Russians
- flour for coating
- Batter:
- 250 ml self-raising flour
- 125 ml corn starch
- 15 ml baking powder
- 350 ml ice cold water
- 5 ml cayenne pepper
- Sweet potato pickle:
- 2 sweet potatoes, thinly sliced
- 1 clove garlic
- 60 ml spring onion, chopped
- zest and juice of 1 lime
- 60 ml tequila
- 30 ml olive oil
- 5 ml coarse salt
- 30 ml vinegar
- 45 ml castor sugar
- salt & pepper to taste
- Ginger Mayo:
- 125 ml mayonnaise
- 10 ml fresh ginger root
Method
- Battered Russians:
- In a large mixing bowl, mix together self-raising flour, corn starch, baking powder, ice cold water and cayenne pepper until a smooth batter forms and place in the fridge to rest for 15 minutes.
- Lightly coat the Russians with flour and dip in batter.
- Deep fry until golden and crispy.
- Sweet potato pickle:
- Thinly slice the sweet potatoes.
- Finely chop the garlic and spring onion.
- In a mixing bowl, combine the zest and juice of 1 lime, tequila, olive oil, salt, vinegar, castor sugar, salt and pepper.
- Add the sweet potato, garlic and chopped spring onion and mix together.
- Store the pickle in a jar in the fridge for no longer than a week.
- Ginger Mayo:
- Finely grate a small piece of ginger root and squeeze out the juice, either through a sieve or clean kitchen cloth.
- Mix the ginger juice with your mayonnaise and store in the fridge.
Serve
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