Pumpkin and bacon fritters
400 g clean pumpkin pulp
1 tablespoon of Bauer Vegetalbrodo (vegetable broth)
A grated nutmeg
The leaves of a sprig of thyme
A grated organic lemon peel
100g smoked bacon in one slice
Half a sachet of baking powder, even vanilla powder
1 tablespoon of grated Grana
3 tablespoons of spelt flour
1 cup of milk, even vegetable milk
Oil for frying
By Barbara Fontanel
Cook the diced pumpkin with the Bauer Vegetalbrodo (vegetable broth) and a glass of water in a pan. When it is tender, crush it with a fork and weigh 300 g.
Add the pumpkin pulp, nutmeg, thyme, lemon, egg, bacon cut into very small pieces, yeast, parmesan and flour in a bowl. Stir to get a batter: add milk if it is too thick, but you may not need to do this.
Heat the oil, fry in spoonfuls, drain on absorbent paper and serve hot.
No need to add salt!