Indian Pumpkin Fritters with Curry and Basil
3 servings
20 minutes
Indian-style pumpkin pancakes with curry and basil are a true gastronomic celebration where the sweetness of pumpkin harmoniously blends with the spicy notes of curry and the freshness of basil. This recipe is inspired by Indian culinary traditions, where spices transform simple ingredients into a refined dish. The pancakes have a soft, slightly sweet texture, while curry adds a warm, spicy aroma. They are perfect for breakfast or a light dinner and can also be a wonderful complement to Indian sauces or yogurt dip. Preparing them doesn't require special culinary skills, but the result delights with its rich flavor and vibrant color. Delicious, unusual, and inspiring!
1
Grate the pumpkin on a coarse grater, finely chop the onion and carrot. Sauté the onion and carrot, then add the pumpkin and simmer for 5 minutes.
- Pumpkin: 250 g
- Onion: 1 head
- Carrot: 125 g
2
While the vegetables are cooking, beat the egg with salt, sugar, and curry. You can add basil (freshly chopped or dried) to taste.
- Chicken egg: 1 piece
- Salt: pinch
- Sugar: 1 teaspoon
- Curry powder: 1 teaspoon
- Basil: to taste
3
Mix hot vegetables with eggs and whisk well. Add flour and mix.
- Wheat flour: 3 tablespoons
4
Place dough rounds on a heated, oiled skillet and fry on low heat. They cook very quickly, so watch to prevent burning.
