Crispy Fried Pumpkin
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
341
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,218 mg | (30 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 smaller Pumpkin (. Eg Hokkaido; 1 kg)
- 1 egg
- 100 grams breadcrumbs
- 50 grams Parmesan (grated)
- 2 tsps finely chopped rosemary
- vegetable oil (for cooking)
Preparation steps
1.
Peel pumpkin, cut in half, remove seeds and cut into sticks 1 cm (approximately 1/2 inch) wide. Blanch pumpkin pins in boiling salted water for 2 minutes, then drain, rinse in cold water and drain.
2.
Mix crumbs, Parmesan and rosemary on a flat plate. Open the egg in a deep plate. Turn the pumpkin slices in egg then in crumb mixture. Heat oil in a pan and cook the pumpkin pins in portions until golden brown. Place finished pins in the oven (70°C, (approximately 160°F) to keep warm, then serve when all are cooked.
