Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
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Savory Pumpkin Fritters
Bal Kabağı Mücveri
Fresh pumpkin, Parmesan and parsley come together in six savory fritters, pan-fried until golden and crisp.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 0
- Total
- 30 min
- Servings
- 6
Ingredients
- 2 cups Raw grated pumpkin
peeled and seeded flesh; measure after grating, before patting dry
- ½ Onion
chopped
- 1 Large egg
- ¼ cup All-purpose flour
- ¼ cup Freshly grated Parmesan
measure after grating
- ¼ tsp Table salt
- 1 to 2 dashes Ground black pepper
- ½ to 1 tbsp Fresh parsley
finely chopped; measure after chopping
- 1 to 2 tbsp Olive oil
for frying the entire batch
Equipment
Use a box grater or the grating disc of a food processor for the raw pumpkin.
A medium skillet, a slotted spatula and a paper towel-lined plate help cook, turn and drain the fritters in two batches.
Method
Peel and seed the pumpkin, then grate the flesh. Measure the grated pumpkin and pat it dry. If it is very watery, squeeze out the excess liquid.
Put the pumpkin in a bowl with the chopped onion, egg, flour, Parmesan, table salt, black pepper and chopped parsley. Mix until combined.
Divide the mixture into six portions. Shape them into patties, lightly flattening them with the back of a spoon.
Heat the olive oil in a medium skillet over medium to medium-high heat. Cook three fritters at a time, turning them to brown both sides. Repeat with the remaining three fritters.
Browned and crisp on both sides.
Transfer the cooked fritters to a plate lined with paper towels and serve immediately.
Cooking guidance
These pumpkin fritters use grated raw pumpkin, onion and Parmesan with a small amount of flour and one egg. They are shaped into six patties and cooked in two batches.
Choose a sugar or baking pumpkin. Keep the pumpkin raw when mixing the batter, and remove excess moisture if it is watery. Serve the fritters straight from the pan.
Measure the pumpkin after grating. Use fresh pumpkin flesh, not canned pumpkin puree.
If the grated pumpkin is very moist, squeeze out the excess liquid before mixing.
Keep the six fritters in two batches of three so the pan is not crowded.
Storage & serving
Serve with ayran.
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