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Squash and polenta fritters with apple sauce
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 486
  • Fat about 20g
  • Carbohydrates about 61g
  • Protein about 12g
This is needed
This is needed for 4 people
Apple sauce
  • 500 g apples, cut into pieces
  • 1 tbsp lemon juice
Batter
  • 400 g squash, peeled, coarsely grated
  • 150 g medium-fine polenta
  • 75 g white flour
  • 2 tbsp sage, finely chopped
  • 1 tbsp Dukkah (spice mix)
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 2 fresh egg
  • 2.5 dl milk
  • 1 garlic, squeezed
To fry
  • oil, for frying
Salad
  • 2 tbsp apple vinegar
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp Dukkah (spice mix)
  • 100 g lambs' lettuce
  • 2 tbsp plain yoghurt
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And that's how it's done
And that's how it's done
Apple sauce
Mix the apples and lemon juice in a pan, cover and simmer over a medium heat for approx. 20 mins. until soft, then puree.
Batter
Mix the squash, polenta, flour and sage in a bowl, season with dukkah and salt. Whisk together the milk, oil, eggs and garlic, mix into the squash mixture.
To fry
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat, cook for approx. 2 mins. until the underside separates from the pan. Turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter.
Salad
Whisk the vinegar, oil and yoghurt in a bowl, season. Mix in the lamb's lettuce, serve with the squash and polenta fritters and the apple sauce.