Pumpkin and Potato Fritters With Seeds: A Recipe for Autumn
The Latvian daily Latvijas Avīze has published a recipe for pumpkin and potato fritters. They are fried in butter and served with Greek yogurt and herbs.
The Latvian newspaper Latvijas Avīze published a pumpkin fritter recipe in its food section on 8 November, aimed at the autumn menu. The author, Lolita Šelvaha, describes the dish as extremely simple yet tasty. The fritters are made from pumpkin and potatoes and come out crisp.
Ingredients
The recipe calls for 500 g of pumpkin, 150 g of potatoes, salt, freshly ground black pepper, three tablespoons of pumpkin seeds, one egg, one egg white and 50 g of butter. For serving, you need Greek yogurt and a tablespoon of chopped parsley or chives.
Preparation
Peel the pumpkin and remove the seeds. Grate the pumpkin flesh and the peeled potatoes on a coarse vegetable grater, then press the excess juice out of the potato mixture. Toast the pumpkin seeds in a dry pan and chop them finely. After that, mix all the ingredients together, whip the egg white into stiff peaks and fold it gently into the batter.
Heat the butter in a pan. Take the mixture by the tablespoon and shape small, thin fritters with a spoon. Fry them for 3–4 minutes on each side, until they are browned and crisp.
Serving
The finished fritters are served with Greek yogurt mixed with chopped parsley or chives.
