family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
November 24, 2017, 10:06:19 PM

Login with username, password and session length
Search:
   
Advanced search
* Home Help Search Login Register
+  E-nterests.com Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  vegetable recipes
| | | |-+  Almond Crusted Pumpkin Fritters
« previous next »
Pages: [1] Go Down Print
Seafood Recipes:   Herb Crust for Baked Fish     Thai Shrimp     Grilled Shrimp Caesar Salad     Breaded Tilapia with Mango Salsa     Orange Shrimp Fried Rice
Poached Salmon Salad     Teriyaki Shrimp Stir-Fry     Mini Thai Fish Cakes     Stir Fried King Prawns      Seasoned Crusted Salmon Rub
Beauty Recipes:   Fresh Fruit Facials     Facial Scrubs & Masks     Winter Skin Toners     Hair Homemade Recipes     Homemade Facial Mask Recipes
Seaweed Facial Mask     Skin Care Home Remedies     Homemade Beauty Recipes     Brown Sugar Body Scrub     Foaming Honey Foot Bath
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: Almond Crusted Pumpkin Fritters  (Read 612 times)
cappuccino
Administrator
Hero Member
*****
Gender: Female
Posts: 662


a cup of cappuccino a day


WWW
Almond Crusted Pumpkin Fritters
« on: April 19, 2012, 08:57:55 AM »


Makes 16-20 servings

Ingredients

1 lb (454 g) cooked Kabocha squash (1 small raw)

1/2 lb (227 g) cooked russet potato (1 large raw)

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) crushed chili flake

1 cup (250 mL) salt

3 tbsp (45 mL) chopped sage

1 oz (30 g) grated parmesan

1 oz (30 g) grated cheddar

1 egg yolk

zest of half a lemon

4 eggs

1 1/2 cup (375 mL) all-purpose flour

1 1/2 cup (375 mL) toasted crushed almonds

salt and pepper, to taste

1 bag micro greens

Directions

Set oven to 350F (190C). Split squash width-wise and scrape out seeds. Drizzle each half with olive oil, and sprinkle with chili flakes, a pinch of salt and pepper and let sit for 20 minutes.

Meanwhile, stab each potato four times around with a fork. Line another sheet pan with the cup of salt and place the potatoes on top. Place squash face-down on a parchment lined sheet tray.

Bake both squash and potatoes in the oven for 1 hour or until soft. Remove from the oven, carefully split open potatoes lengthwise to steam, and allow all to cool completely.

When cool, scoop out squash and potato into bowl and add sage, parmesan, cheddar, egg and lemon zest, and season with salt and pepper. Combine thoroughly; a chunky texture is fine.

Prepare fritters for frying. Set up three bowls and one parchment lined sheet tray. In one bowl, whisk together eggs; place almonds and flour separately in two other bowls.

With a large spoon or scoop, take about 2 tbsp (30 mL) of squash mixture and form an oval; dredge in flour, dip in egg and roll in almonds before placing onto the sheet pan. Repeat with remaining squash and refrigerate until ready to fry.

In a deep, heavy bottomed pan, heat oil to 300F (150C) and carefully pan fry the fritters until golden brown on each side, approximately 2 minutes each side. Remove from oil and drain on paper towel and sprinkle with a pinch of salt. Serve hot on a small bed of microgreens with or without sauce.

Almond Crusted Pumpkin Fritter Sauce

Ingredients

1/2 cup (125 mL) sour cream

1/4 tsp (1 mL) finely chopped Thai chili

2 tbsp (30 mL) chopped chives

1 tbsp (15 mL) lemon zest

1 1/2 tsp (7 mL) lemon juice

2 tsp (10 mL) maple syrup

1 tsp (5 mL) kosher salt

1/2 tsp (2 mL) cracked black pepper

Directions

In a bowl, thoroughly combine all ingredients. Store refrigerated in an airtight container for at least one day before serving. Mix thoroughly before serving.

Nutritional Analysis per serving: Calories: 169.3, Fibre: 2.5 g Fat: 10.4 g, Cholesterol: 56 mg

Sat Fat: 1.7 g, Sodium: 206.1 mg, Mono Fat: 5.8 g, Calcium: 104.1 mg, Poly Fat: 2 g, Magnesium: 43.2 mg, Protein: 6.4 g, Potassium: 276.4 mg, Carb: 14.1 g, Vitamin E: 3.4 mg*

* total alpha-tocopherol equivalents

www.newscanada.com

Logged

Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination. - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines