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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the zucchinis in lengths, about 1cm broad. | 2. Grind the pumpkin seeds and mix them well with flour, baking powder, salt, egg and yolk. | 3. Slowly mix in the wine until the dough is smooth and has a batter consistency, it might be more or less. | 4. Let rest for 20 minutes. | 5. Pour boiling hot water over the tomatoes and peel them. | 6. Cut tomatoes in small pieces and put seeds away. | 7. Chop onion and garlic and sauté slightly in hot olive oil. | 8. Add tomatoes and blend. | 9. Spice with salt and pepper. | 10. Cut basilca and mix under. | 11. Heat the oil for frying to 180°C. | 12. Put each piece of zucchini through the dough and fry for 3 til 4 minutes on both sides until golden. | 13. Serve with Tomato ragout. | 14. If you should not like tomatoes (shame!) then this is also delicios with remoulade sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
pumpkin seed	2	tablespoons		-	-	-	-
flour	150			86742.0	18990.81	1410.15	336.54
baking powder	1	pinch		0.1524	0.0796	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
white wine	20			-	-	-	-
tomato	5		ripe	310.3448	68.8156	16.1919	2.6987
salt	1	pinch		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
basil	1	sprig		-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	1			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.