Squash and fondue fritters

Squash and fondue fritters

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 47 kcal
, Fat: 4 g
, Carbohydrate: 2 g
, Protein: 2 g

Ingredients

40 pieces

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

Mixture

2 fresh eggs, beaten
2 garlic cloves, squeezed
½ tbsp hot chilli sauce (e.g. Sriracha)
80 g white flour
½ tsp salt
a little pepper
150 g fondue cheese mix
350 g squash (e.g. butternut, coarsely grated)
1 onion, cut into thin slices
2 sprigs thyme, leaves torn off

To deep-fry

oil, for deep-frying
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How it's done

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Mixture

Place the eggs in a bowl with the garlic, chilli sauce and flour, mix well, season. Mix in the cheese, squash, onion and thyme.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 180°C. Add 1 tbsp of mixture per fritter, deep-fry for approx. 4 mins. until light brown. Remove the fritters with a slotted spoon, keep warm on paper towels.

Good to know
Serve with: Sweet chilli sauce for dipping

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