Ingredients
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800 g of PumpkinHokkaido pumpkin
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2 Egg(s)
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100 g of Amaranth flourOr other gluten-free flour
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1 clove of Garlic
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1/2 of an OnionOr green onions
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generously Salt
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to taste Grounded black pepper
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1/2 tsp of Turmeric powder
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for frying GheeOr olive oil, coconut oil
Directions
In Austria, potato fritters are called Erdäpfelpuffer (or German version – Kartoffelpuffer) and a similar dish made of pumpkin is called Kürbispuffer. That’s what we’re going to make for breakfast today. Gorgeous taste, you should try it. It’s in season right now!
Naturally, we are cooking a gluten-free version for which, in this recipe, any flour will do, such as whole-grain rice, amaranth, buckwheat, sorghum, chickpea and even almond flour. Try different options, the one pictured is with amaranth flour.
I use Hokkaido pumpkin, it cooks quickly and can be used with the peel.
Bon Appétit!
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Steps
1
Done
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Remove the seeds and grate the Hokkaido pumpkin with the skin on a fine grater. If using another kind of pumpkin, peel it beforehand. |
2
Done
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Mix grated pumpkin with onion, garlic and spices in a bowl. Then add the flour and egg and mix it until smooth. You get a medium thick batter. |
3
Done
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Heat the oil in a frying pan. Then, spread the batter with a tablespoon and smooth it out to form circles no thicker than 5 mm. Fry until golden brown on each side. |