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Pumpkin fritters


  • 2 young zucchini
  • 2 eggs
  • ¼ bunch of dill
  • 2 tbsp. of flour
  • vegetable oil
  • salt and pepper

For the sauce:

  • 200g sour cream
  • 1 clove of garlic
  • seasoning mix Fuego


Wash zucchini and rub on a coarse grater to a bowl. Squeeze squash mixture - vegetable juice is not needed. Add to grated squash eggs, flour, chopped dill, salt and pepper to taste. Mix well. Preheat a frying pan with vegetable oil and spread with a spoon squash mixture into the pan. Fry on both sides over medium heat and immediately serve. Do not forget about the sharp sour cream sauce: finely chop the garlic, add seasoning mix Fuego to the sour cream with a pinch of salt. Mix - and you're done!

Bon Appetit!

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