for 3 person
- 3 medium sized grated pumpkin
- 1 egg
- 2 tablespoon olive oil
- 1 tea spoon black pepper
- 1 sweet spoon salt
- 1/3 bunch finely chopped parsley
- 1/2 cup watercress flour
- 1/3 glass of water flour
For pumpkin locusts:
- 1 medium-size coleslaw (chopped)
You can shape the zucchini loafs in any way you like. You can also use another kind of cheese that can be dissolved instead of the colt cheese.
How is it prepared?
Transfer the grated zucchini onto a clean tulbent and tighten the juices well.
Transfer it to a clean container. Add eggs, chopped parsley, salt, black pepper, olive oil, some breadcrumbs and flour, respectively.
Add the remaining flour and breadcrumbs with stirring with a spatula. Knead.
Make smaller balls and shape from the mortar you have prepared.
Once all the sparrow has been applied the same process is done one by one over the oven tray with a sheet of baking paper.
Cook for about 20 minutes at 180 degrees. Take it out and let it rest for a while at room temperature.
Transfer the cola cheese into a thick-bottomed saucepan. Melts in low temperature.
Then transfer it into the fondue cabinet. Attach the tiny balls to the end of the bars, dip the cheese and consume with good taste.