Pumpkin Fritters with Feta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin meat
- 4 tablespoon flour, heaped
- 250 g feta cheese
- 3 egg (s)
- 0.5 ½ bunch dill
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- If necessary, peel the pumpkin, then core and grate finely. Salt a little and let it steep in a bowl for about 20 minutes.
- Squeeze out the rasp well and drain off the vegetable water. Coarsely grate or crumble the cheese. Pour the flour, cheese, beaten eggs and chopped dill over the grated pumpkin and mix everything together. Season to taste with pepper and salt. The mass should be moist, but still malleable, otherwise bind with a little flour.
- Heat oil in a pan. Separate portions from the dough with a tablespoon, press flat in the pan and fry on both sides to buffers.
- To be used with a salad as a main course or as a side dish.
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