Fried Eel and Vegetables with Yoghurt Dip

Method

1. 1 Remove the slime from the eel, debone it, and cut it into 6 cm long strips.
2. 2 Cut the carrots and zucchini into strips the same size as the eel so they cook through at the same time when fried.
3. 3 Roll everything in egg, then in cornstarch, and pat lightly so that only a thin layer of flour adheres.
4. 4 Fry in oil at 180 degrees for 4 minutes; since they are all the same size, the eels and vegetables can be removed at the same time.
5. 5 Beat yogurt with lemon juice, chopped dill, and pepper to make a refreshing dipping sauce.

With an appliance

• Air fryer 40 min

  Replace step 4: spray evenly with oil, then run at 195 degrees for 13 minutes, shaking the basket at the 7th minute. The skin is thinner, so dip in sauce immediately after taking it out.