For crispy vegetables in wine dough with sour cream and wild garlic cream, first peel baby carrots and cook in salted water until al dente. Divide broccoli and cauliflower into florets and also cook in salted water until al dente. Peel onions and cut into 5 mm thick rings. Remove seeds from peppers and cut into 5 mm thick strips. Cut zucchini and green onions into 5 cm long sticks.
For the wine dough, put the flour in a bowl. Mix with white wine and yolks until smooth and season. Beat egg whites until creamy and fold into flour mixture with a whisk. Do not over-stir. The dough should have an airy consistency.
Pull cooked and cooled vegetables through the wine dough – the vegetables should be covered all around with the dough. Fry in hot oil until floating and crispy and drain on paper towels.
For the sour cream and wild garlic cream, mix all ingredients together. Serve crispy vegetables in wine dough with sour cream and wild garlic cream.