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🍽️ Crispy Pumpkin Fritters with Creamy Yogurt Dip

309 kcal · 30 min · 4 servings

Ingredients

• 500 g butternut squash (1 piece)
• salt
• 250 g yogurt (1.5% fat)
• 1 tbsp olive oil
• 1 level tsp herb salt
• 5 eggs
• 2 tbsp milk (1.5% fat)
• pepper
• 45 g pumpkin seeds (3 tbsp)
• 30 g breadcrumbs (3 tbsp)
• 2 tbsp sunflower oil

Instructions

1. 1. Peel the pumpkin and remove the insides.
2. 2. Cut the flesh into small cubes.
3. 3. Place the pumpkin pieces in a pot.
4. 4. Cover them with just enough water.
5. 5. Salt the water.
6. 6. Cook the pumpkin until soft, for about 15 minutes.
7. 7. Drain the water.
8. 8. Let the pumpkin drain.
9. 9. Puree the pumpkin until smooth.
10. 10. Place the puree in a fine-mesh sieve.
11. 11. Let the puree drain for 10 minutes.
12. 12. Mix the yogurt with olive oil.
13. 13. Season the mixture with herb salt.
14. 14. Keep the yogurt cream cool until serving.
15. 15. Whisk the eggs in a bowl.
16. 16. Stir in the milk.
17. 17. Season with salt and pepper.
18. 18. Add the pumpkin seeds.
19. 19. Stir in the drained pumpkin puree.
20. 20. Add the breadcrumbs.
21. 21. Mix everything well.
22. 22. Heat sunflower oil in a frying pan.
23. 23. Drop spoonfuls of the pumpkin mixture into the hot pan.
24. 24. Fry the fritters until golden brown on both sides.
25. 25. Remove the cooked fritters from the pan.
26. 26. Let them drain on kitchen paper.
27. 27. Repeat with the remaining oil and batter.
28. 28. Serve the fritters with the yogurt cream.

Nutrition per serving

• kcal: 309
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 15 g