Pumpkin dumplings with garlic
Today we're going to make an autumn version of potato dumplings. Instead of potatoes we use the queen of autumn - pumpkin. Pumpkin dumplings are quick and easy to make, and they taste absolutely different from the classic dish. To spice things up, add garlic, which creates an unusual contrast against the sweetness of the pumpkin Ingredients (per 1 serving)
Pumpkin (peeled) - 250 g
Garlic - 5 gr (2 cloves)
Flour - 40 gr
Egg - 1 egg
Vegetable oil (for frying) - 50 ml
Salt - to taste
Ground black pepper - to tast
Prepare the necessary ingredients.
Peel the pumpkin from the skin and the inner fibrous pulp with seeds. The weight of the peeled pumpkin was 250 grams. Grate the prepared pumpkin on a fine grater.
Peel the garlic and grate it on a fine grater or pass it through a press.
Grate pumpkin and garlic into a bowl.
In the same place beat an egg, add flour, salt and ground black pepper.
Thoroughly mix the pumpkin mass.
Heat a frying pan with vegetable oil and with the help of a tablespoon place the pumpkin mass there in the form of flat round flat cakes like for fritters.
Fry the pumpkin dumplings on medium heat for about 3 minutes on each side.
Fry all the pumpernickel dumplings this way. I got 6 pieces.
The pumpkin dumplings are ready.
Serve pumpkin doughnuts hot or warm, topped with sour cream and herbs.
Bon appetit