How about this idea: a warm salad that is easy to prepare in 15 minutes, which can easily be an appetizer, side dish or a separate dish?! The idea is this, I had a pumpkin and I was wondering what else I have not done with pumpkins on the blog. Baked, stewed, fried, boiled, steamed, made sweet mousses, but never deep-fried. And since I started this, I decided to fry the onion at the same time.
Then I took a light dressing of greens and yogurt, a few favorite spices and suddenly got something incredible. The main thing in using deep-frying technology is to use paper towels. Then we get a magical salad. As a “cushion” strips of crispy, caramelized onions will act, which exude gourmand flavors, thanks to which our oil will be filled with its taste and smell.
And so we fry the pumpkin to a charismatic crust, inside, it will be tender and sweet, with a slight accent of the onion that we fried earlier. As a story, I took hot chili, a little coarse salt and ground black pepper. I added my favorite dill, and to make the dish light, fresh mint and velvety Greek yogurt.
What happened in the end can rightfully be called a hedonist’s holiday, which you cook faster than you manage to choose a decent dish. And if at the very beginning you prudently threw pieces of yesterday’s rye flour baguette onto the grill – consider life a success!
Listened, and now
# which you cook faster than you have time to choose a decent dish. And if at the very beginning you prudently threw pieces of yesterday’s rye flour baguette onto the grill – consider life a success!
Listened, and now
# which you cook faster than you have time to choose a decent dish. And if at the very beginning you prudently threw pieces of yesterday’s rye flour baguette onto the grill – consider life a success!
Listened, and now
#Let’s Cook !
Take a good large onion and cut into thin slices of 2-3 mm. I took a sweet onion so that it fits into the idea more logically. Here you can use additional fennel or leek.
Next, pour good oil into a narrow, heavy-bottomed saucepan. Approximately 1 liter, so that the layer height is at least 4-5 cm.
Peel the pumpkin (500 g) and cut into cubes of 2-3 cm. Take the variety that you like best. Instead of pumpkin, there can be potatoes and zucchini.
Roll the pumpkin cubes in the spices. I took red hot chili, salt and black pepper.
Put the oil on medium-high heat. When it’s hot enough, start frying the onion.
We expect a crispy state, so a good caramel crust will be a guide that the onion is ready.
Transfer it to a paper towel to completely get rid of excess fat.
In the same oil, start frying the pumpkin. It is important here to do this in parts so that the cubes are quickly and evenly fried.
At this time, you can finely chop the mint and dill.
A light crust will be a guide that the pumpkin is ready. Also pat it dry with paper towels.
Assemble the salad in a bowl by combining onion and pumpkin, chopped greens and neutral yogurt or sour cream dressing. Serve with crispy rye flour toasts.
Explore unique cuisines at the Greatest Food Event at GulfFood.
