Crispy Pumpkin Hearts with Pumpkin Seed Oil Dip




Rating: 4.17 / 5.00 (206 Votes)


Total time: 30 min

Servings: 4.0 (servings)

For the hearts:










For the dip:






Instructions:

In a large bowl, mix the grated pumpkin with the remaining ingredients and season with sea salt and nutmeg.

Brush heart cookie cutters with a little oil.

Heat some sunflower oil in a coated pan, place the cookie cutters in the pan, fill to the center with the pumpkin mixture and press down lightly. When the underside is fried golden brown, turn them over. The hearts should already have enough stability that you can remove the cookie cutter. Fry pumpkin hearts for another 3 minutes or so, until second side is also golden brown and crispy.

For the dip, mix sour cream with pumpkin seed oil and season with sea salt.

Arrange pumpkin hearts on plates and serve with fresh dill.

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