Pumpkin Fritters

Do you guys like pumpkin? I have to admit, lately I just wasn't in the mood for it. But recently I gave in and bought a small Hokkaido pumpkin and made fritters out of it. We loved them. So much so that I made them again the next day, and on the third day I fried the leftovers in olive oil with nutmeg and added them to a salad. I think I like pumpkin again! I recommend these little fritters because they're a simple, quick and, on top of that, tasty way to use pumpkin. If you prefer vegan cooking, just leave out the egg.

YOU CAN FIND MORE PUMPKIN RECIPES HERE

Pumpkin fritters

Instructions – Pumpkin Fritters:

Wash and peel the potatoes, then grate them on the large holes of a box grater. Wash the pumpkin, cut it up, scoop out the seeds and grate it on the large holes as well. Mix together, then add a little salt, pepper, nutmeg, cinnamon, ground cloves, Sichuan pepper, ground anise and fennel seeds. Next, add the egg and mix. Heat the clarified butter in a skillet and fry the fritters until golden.

Mix the yogurt with the ginger, honey and lime juice. Serve with the fritters.

Enjoy!

Inspiration: "Das grüne Kochbuch" by D. von Cramm