Pumpkin Fritters with Chile Sauce

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Pumpkin Fritters with Chile Sauce
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
412
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie412 cal.(20 %)
Protein12 g(12 %)
Fat26 g(22 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.1 mg(34 %)
Vitamin K17.8 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.4 mg(29 %)
Folate301 μg(100 %)
Pantothenic acid1.7 mg(28 %)
Biotin24.9 μg(55 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C81 mg(85 %)
Potassium676 mg(17 %)
Calcium104 mg(10 %)
Magnesium44 mg(15 %)
Iron2.5 mg(17 %)
Iodine13 μg(7 %)
Zinc1.5 mg(19 %)
Saturated fatty acids13.1 g
Uric acid106 mg
Cholesterol156 mg
Complete sugar8 g

Ingredients

for
4
For the pumpkin fritters
100 grams Pumpkin
120 grams Pastry flour
salt
½ cube fresh Yeast
200 milliliters lukewarm milk
2 Tbsps melted butter
2 eggs
clarified butter (for frying)
For the chile sauce
250 grams ripe Tomatoes
1 Bell pepper
2 Red chili peppers
1 onion
2 Tbsps olive oil
2 garlic cloves
1 Tbsp Tomato paste
salt
freshly ground peppers
How healthy are the main ingredients?
TomatoPumpkinolive oilTomato pastesaltegg

Preparation steps

1.

For the pumpkin fritters: Cut pumpkin into cubes and boil in salted water for about 20 minutes, until tender. Drain well, mash until smooth and allow to cool completely.  

2.

Separate the eggs. Dissolve the yeast in the lukewarm milk then stir in the melted butter, egg yolks, salt, flour and pumpkin. Mix until smooth. Cover and let rise in a warm place for about 30 minutes.

3.

Beat the egg whites until stiff and fold into the batter. 

4.

Heat a bit of clarified butter in a pan and drop the batter in by the tablespoonful. Cook until golden brown on both sides. Cover to keep warm and continue with the remaining batter. 

5.

For the chile sauce: Blanch the tomatoes briefly, then peel, remove the cores and dice.

6.

Rinse the chile peppers and bell pepper, remove the ribs and seeds and chop finely. 

7.

Peel and chop the onion and garlic. 

8.

Heat the olive oil in a large pan and sauté the onion, garlic and peppers until softened. Stir in the tomato paste and diced tomatoes and simmer for about 15 minutes, Season with salt and pepper and transfer to a small serving bowl. Serve the pumpkin fritters with the warm chile dip. 

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