Pumpkin Fritters
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pastry flour
- 1 tsp Baking powder
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 250 milliliters light beer (or milk, white wine)
- 2 eggs
- 800 grams Pumpkin (such as Hokkaido)
- 3 Tbsps Pastry flour
- vegetable oil (for frying)
Preparation steps
1.
Sieve flour into a bowl, combine with baking powder, salt, pepper, thyme and beer, mix until smooth. Add eggs and mix well. Batter should be relatively thick.
2.
Cut pumpkin into bite-sized pieces. Coat with flour and dip into batter. Heat oil in a pan to 170°C (approximately 325°F) and fry pumpkin pieces, few at a time, for 2-3 minutes or until golden brown.
3.
Drain on paper towels and keep warm in the oven as needed (at 80°C) (approximately 175°F).
4.
Serve, if desired, with lemon creme fraiche.
