9 nov 2009

pumpkin fritter


3 zucchini

500 g pumpkin 1 packet of yeast

2 eggs

1 tablespoon olive oil

1 tablespoon milk

3 tablespoons Parmesan

salt and pepper

oil for frying


Whisk pumpkin and zucchini coarsely, put the mixture into a large bowl and add all ingredients. Mix well. Heat the oil in a frying pan, dip the dough by spoonfuls over and over a couple of times until they are golden brown. Drain with a skimmer and lay on paper towels. Serve hot.

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