Squash and polenta fritters with apple sauce

Squash and polenta fritters with apple sauce

Total: 40 Min. | Active: 40 Min.
Nutritional value / person: 486 kcal
, Fat: 20 g
, Carbohydrate: 61 g
, Protein: 12 g


4 people


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

Apple sauce

500 g apples, cut into pieces
1 tbsp lemon juice


400 g squash, peeled, coarsely grated
150 g medium-fine polenta
75 g white flour
2 tbsp sage, finely chopped
1 tbsp Dukkah (spice mix)
½ tsp salt
2 ½ dl milk
2 tbsp olive oil
2 fresh eggs
1 garlic, squeezed

To fry

oil, for frying


2 tbsp apple vinegar
2 tbsp olive oil
2 tbsp plain yoghurt
¼ tsp Dukkah (spice mix)
¼ tsp salt
100 g lambs' lettuce
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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.


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.


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.

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