Remove the skin from the rutabaga and cut into narrow slices. Bubble for 3-5 min. until the slices become a little soft, drain.
Mix breadcrumbs with paprika, coriander, flour, cumin, cayenne pepper and seasoned. Turn the rutabaga slices first in egg and then in the breadcrumbs on the other side.
Heat the oil in a deep fryer or possibly a wok and fry the rutabaga slices in it for 4-5 minutes until they are golden on the outside and soft on the inside. Then drain on kuechenkrepp and serve with mango chutney.
Tip: Always use aromatic spices to refine your dishes!
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