Pumpkin Fritters with Dip
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 3 cups Pumpkin (seeds and flesh)
- ⅔ cup Sunflower seed
- 2 cloves garlic cloves
- 2 eggs
- ½ cup fine breadcrumbs
- ⅓ cup flour
- ¼ cup butter
- ½ cup Yogurt
- 1 scallion (finely chopped)
- 1 Tbsp lemon juice
- mint (or parsley leaves)
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Citrus juicer, 1 großer Pot mit Deckel, 1 Measuring cups, 1 Wooden spoon, 2 große Bowls, 1 Salad server
Preparation steps
1.
Rinse the pumpkin seeds, pat them dry then toast them in a dry frying pan with the sunflower seeds over a high heat for 30 seconds.
2.
Grate the pumpkin flesh into a bowl, add the toasted seeds and the crushed garlic and break in the eggs.
3.
Add the breadcrumbs and flour, season with salt and pepper and mix well. Roll the mixture into patty shapes with your hands.
4.
Heat the butter in a frying pan and gently fry the patties in batches for 2 - 3 minutes or until they are golden brown. Drain on kitchen paper and keep warm.
5.
Mix the yoghurt with the spring onions and lemon juice, season with salt and pepper and serve as a dip with the patties, garnished with mint or parsley.
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