Eggplant Cutlets
starters from world
Pumpkin vegan nuggets
Pumpkin vegan nuggets
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The last pumpkin turns into greedy nuggets crunchy outside and soft inside. They are also excellent prepared in advance and frozen.
preparation
step 1
In a large bowl, combine the chickpea flour, cornstarch and all the aromas. Then add the water and mix with a whisk to obtain a fairly thick batter.
step 2
Once the batter is ready, finely chop the pumpkin. You can do it either with the grater with the wide holes or with the food processor.
step 3
Combine the pumpkin with the chickpea batter and then add the breadcrumbs a little at a time. You will need to get a malleable dough, but still quite soft.
step 4
With moistened hands form the nuggets and place them on a tray dusted with breadcrumbs. Cover with another breadcrumbs and press lightly with your fingers to make it stick.
step 5
Grease a pan with a little olive oil and heat it. When it is hot enough, start placing the nuggets fairly spaced and fry for 3 to 4 minutes per side. Available then on a baking sheet lined with parchment paper.
step 6
To obtain an even crunchy breading, let the nuggets dry in the oven at 170 ° C for about 6 - 7 minutes.