- 10.251 fondue dish
- 828 fondue forks
- 10.251 piece Vesttagsbraten
- ½0.125 ½ l peanut oil
- 10.251 jar pearl onions
- 20.52 red bell peppers
- ¼0.0625 ¼ l coconut milk
- 414 tbsp. flour
- 10.251 parisian white bread
Heat up the peanut oil and keep it hot in the fondue dish.
Dice the roast (3-4 cm). Wash the bell pepper and cut evenly into pieces. Spear both of them with the pearl onions on the forks (one for each).
Mix the coconut milk with the flour until you get a runny dough and season with pepper and salt.
Dip the fondue forks in the dough and deep-fry in hot peanut oil until crisp.
Serve together with hearty and sweet dips and bread.