Pumpkin fritters recipe with a photo
When I first wrote a recipe on how to cook simple and tasty squash fritters, seeing this initiative (and it was my first recipe with step by step pictures) husband snorted something like: "Yes who cares, it's elementary ...". And what was her (and mine too) surprise that the number of grateful response was so great that I decided to repeat the experience.
The only thing in this article I will try to accommodate the wishes of some members of the strong half of humanity, and "chew" all possible details. So if you have something written from below - truths, do not blame me, just read "diagonally."
So to make the squash fritters need:
• 800 grams of fresh zucchini,
• Four tablespoons of flour with a slide,
• and vegetable oil for frying.
And anyway, if you prepare from a larger or smaller amounts of vegetables - no problem. Just follow the above listed proportions, and you all will turn out just perfect.
Courgettes my, cutting nozzles and tails, and straight from the peel, rub on a very coarse grater.
Add the flour, salt and eggs and very good, thoroughly knead. But do not rush immediately to fry our fritters squash, and 10 ... 15 minutes, let the dough stand.
Grated zucchini be allowed plenty of juice, and fry the pancakes will be much easier, and they will turn out more uniform.
In a frying pan, pour a little vegetable oil and put it on the fire to warm up.
Tablespoon (just perfect for their measurement) Pour the batter, and covered with a lid, over medium heat, fry on one side four ... five minutes.
Then turn over, and again under the cap without touching a pan fire, cook more same four ... five minutes.
Remove from the heat, spread squash muffins cool slightly. And they themselves, especially mixed up from the bottom of the dough and refresh the oil in a skillet, fry and other parties.
That's all wisdom, squash fritters ready. Enjoy your meal.