Pumpkin fritters

Name: Pumpkin fritters
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: Butternut squash Cleaned 1.5 lbs; Leeks Cleaned 3.5 oz; Flour 00 3.5 oz; Parmigiano Reggiano PDO cheese Grated 1.5 oz; Pecorino cheese 1.5 oz; Eggs Medium 2; Baking powder 1 tbsp; Fine salt to taste; Black pepper to taste; Peanut seed oil to taste; Chives to taste

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155

Calories per serving

Vegetarian

Energy Kcal 155
Carbohydrates g 8.5
of which sugars g 1.6
Protein g 4.9
Fats g 11.3
of which saturated fat g 3.17
Fiber g 0.6
Cholesterol mg 41
Sodium mg 262

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Antonella Vergari

If you are a real pumpkin lover you can't miss this delicious savory recipe to be served as an appetizer: pumpkin fritters! Unlike sweet pancakes, they are made with raw pumpkin which is grated and mixed with eggs, flour, grated cheese and a pinch of baking powder. A quick and easy method to can prepare many other types of pancakes with potatoes or zucchini for example! By dipping the batter in boiling oil, you will obtain irregular bites, very crunchy on the outside and soft on the inside ... no one will be able to resist the fragrance of pumpkin fritters, perfect for your delicious Halloween appetizers!

INGREDIENTS

155

Calories per serving

For about 12 fritters: Butternut squash 1.5 lbs (700 g) - Cleaned; Leeks 3.5 oz (100 g) - Cleaned; Flour 00 3.5 oz (100 g); Parmigiano Reggiano PDO cheese 1.5 oz (40 g) - Grated; Pecorino cheese 1.5 oz (40 g); Eggs 2 - Medium; Baking powder 1 tbsp (4 g); Fine salt to taste; Black pepper to taste

For frying: Peanut seed oil to taste

For garnishing: Chives to taste

Preparation

How to prepare Pumpkin fritters

To prepare the pumpkin fritters, first clean the pumpkin by removing the peel 1 and the seeds and internal filaments. Grate 300 g of pulp with a grater with large holes 2 and dab it with absorbent paper 3.

Clean the leek and cut it into thin slices 4. Add the eggs 5, salt 6 and pepper to the grated pumpkin.

Add Parmigiano Reggiano DOP and the grated Pecorino 7, the leek 8 and the flour 9.

Finally, add the baking powder 10 and mix well to mix everything: you will have to obtain a rather soft mixture 11. Heat the seed oil in a saucepan to a temperature of 347°-355°F (175° -180°C), then pour the mixture into spoonfuls 12.

Fry for a few minutes, turning the fritters on both sides, until golden brown 13. Drain on absorbent paper 14 and garnish with chives to taste. Your pumpkin fritters are ready to be served hot 15!