John Myers
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Poultry Strips with Pumpkin Potato Fritters
The perfect poultry strips with pumpkin potato fritters recipe with a picture and simple step-by-step instructions.
- 2 piece Turkey schnitzel
- 1 Diced onion
- 0,5 bunch Chopped parsley until smooth
- 10 piece Champions
- 1 a cup Lactose-Free cream
- 20 g Food starch
- Oil, salt, pepper, some vegetable stock
- 0,5 Hakkaido pumpkin
- 6 Medium-Sized potatoes, predominantly waxy
- 0,5 bunch Chopped parsley until smooth
- 2 Eggs
- 4 tbsp Spelled flour
- Grated oil, salt, pepper, nutmeg
Prepare the pumpkin and potato fritters
- Halve the pumpkin, remove the seeds and roughly cut the pumpkin into bite-sized pieces (peeling is not necessary!)
- Wash, peel and quarter the potatoes
- Place the pumpkin and potato cubes in salted water and cook for about 10 minutes, then press through a potato press, season with nutmeg and allow to cool slightly
Prepare and prepare sliced meat
- Wash turkey escalope, pat dry and cut into fine strips. Peel the onion and cut the cubes. Clean the champions and cut into thin slices. Wash the parsley and cut into fine slices or chop finely
- Heat the fat and sweat the onion cubes in it
- Salt and pepper strips of meat, then knead with the cornstarch (it binds and keeps the meat nice and tender!). Then add to the onions and fry gently.
- Add the champions, then deglaze with cream, sprinkle with parsley and simmer gently.
Finish the pumpkin pancake
- Mix the eggs and flour into the pumpkin and potato mixture, stir thoroughly and vigorously, then season to taste again
- Heat the fat in a pan and fry the pumpkin-potato fritters until they are brown, then degrease and keep warm
Season to taste and serve
- Season to taste and season with vegetable stock if necessary
- Arrange the shredded food nicely with the buffers on preheated plates
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