Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apple sauce
Batter
To fry
Salad
How it's done
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Apple sauce
Mix the apples and lemon juice in a pan, cover and simmer over a medium heat for approx. 20 mins. until soft, then puree.
Batter
Mix the squash, polenta, flour and sage in a bowl, season with dukkah and salt. Whisk together the milk, oil, eggs and garlic, mix into the squash mixture.
To fry
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat, cook for approx. 2 mins. until the underside separates from the pan. Turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter.
Salad
Whisk the vinegar, oil and yoghurt in a bowl, season. Mix in the lamb's lettuce, serve with the squash and polenta fritters and the apple sauce.
How-tos
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