{"id":6589,"date":"2017-02-16T21:30:35","date_gmt":"2017-02-16T20:30:35","guid":{"rendered":"https:\/\/www.stenmelin.se\/koket\/?p=6589"},"modified":"2017-02-16T21:30:35","modified_gmt":"2017-02-16T20:30:35","slug":"friterad-surstrommingsrom-en-nock-i-gommen","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2017\/02\/friterad-surstrommingsrom-en-nock-i-gommen\/","title":{"rendered":"Friterad surstr\u00f6mmingsrom &#8211; en nock i gommen"},"content":{"rendered":"<p>K\u00f6p en suringburk med bara honstr\u00f6mmingar, jag anv\u00e4nde Mannerstr\u00f6ms, den \u00e4r ofta relativt rund i smaken. Till\u00a0fritering ska du ta relativt h\u00e5rda roms\u00e4ckar. Du dubbelpanerar s\u00e4ckarna och l\u00e5ter dess ligga och torka ca 30 min, d\u00e5 f\u00e5r du en h\u00e5rdare och kristligare paneringsskorpa.<\/p>\n<p>Surst\u00f6mmingsrom<br \/>\nuppvispat \u00e4gg<br \/>\nVetemj\u00f6l<br \/>\nStr\u00f6br\u00f6d<\/p>\n<ul>\n<li>doppa str\u00f6mmingsrommen i vetemj\u00f6l, \u00e4gg och sist str\u00f6br\u00f6d l\u00e5t ligga och torka ca 30 min<\/li>\n<li>v\u00e4rm friteringsoljan till 180\u00b0 fritera genast i omg\u00e5ngar,\u00a0n\u00e4r du b\u00f6rjan fritera s\u00e5 s\u00e4nker du v\u00e4rmen genast.<\/li>\n<li>l\u00e4gg roms\u00e4ckarna att rinna av p\u00e5 hush\u00e5llspapper<\/li>\n<\/ul>\n<p>Du kan \u00e4ta dessa som de \u00e4r, n\u00e5got f\u00f6r osentimentala h\u00e5rdingar. Rulla in den i ett mjukt tunnbr\u00f6d med lite finhackad r\u00f6d- eller schalottenl\u00f6k. Men b\u00e4st blir det nog om du har en lite gucka att doppa fritarna i. G\u00f6r en ganska tr\u00f6gflytande variant med lite s\u00f6tma. Jag kan t\u00e4nka mig en maskarponevariant eller en majon\u00e4r med lite senap och s\u00f6tma. Friteringen accentuerar roms\u00e4ckarnas s\u00e4lta p\u00e5 ett s\u00e4tt som inte framtr\u00e4der n\u00e4r du \u00e4ter suring p\u00e5 vanligt s\u00e4tt.<\/p>\n<div id=\"attachment_6592\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.stenmelin.se\/koket\/wp-content\/uploads\/2017\/02\/Friterad-surstommingsrom-2.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6592\" class=\"size-medium wp-image-6592\" src=\"https:\/\/www.stenmelin.se\/koket\/wp-content\/uploads\/2017\/02\/Friterad-surstommingsrom-2-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.stenmelin.se\/koket\/wp-content\/uploads\/2017\/02\/Friterad-surstommingsrom-2-300x200.jpg 300w, https:\/\/www.stenmelin.se\/koket\/wp-content\/uploads\/2017\/02\/Friterad-surstommingsrom-2-768x512.jpg 768w, https:\/\/www.stenmelin.se\/koket\/wp-content\/uploads\/2017\/02\/Friterad-surstommingsrom-2-1024x683.jpg 1024w, https:\/\/www.stenmelin.se\/koket\/wp-content\/uploads\/2017\/02\/Friterad-surstommingsrom-2-669x446.jpg 669w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-6592\" class=\"wp-caption-text\">Friterad surst\u00f6mmingsrom &#8211; n\u00e5got du har kvar att prova<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>K\u00f6p en suringburk med bara honstr\u00f6mmingar, jag anv\u00e4nde Mannerstr\u00f6ms, den \u00e4r ofta relativt rund i smaken. Till\u00a0fritering ska du ta relativt h\u00e5rda roms\u00e4ckar. Du dubbelpanerar s\u00e4ckarna och l\u00e5ter dess ligga och torka ca 30 min, d\u00e5 f\u00e5r du en h\u00e5rdare och kristligare paneringsskorpa. Surst\u00f6mmingsrom uppvispat \u00e4gg Vetemj\u00f6l Str\u00f6br\u00f6d doppa str\u00f6mmingsrommen i vetemj\u00f6l, \u00e4gg och sist [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6591,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[279,33],"tags":[150,381,380,160],"class_list":["post-6589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aptitretare","category-fisk-och-skaldjur","tag-agg","tag-strobrod","tag-surstromming","tag-vetemjol"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=6589"}],"version-history":[{"count":1,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6589\/revisions"}],"predecessor-version":[{"id":6593,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6589\/revisions\/6593"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media\/6591"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=6589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=6589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=6589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}