Try this Vegetable beignets recipe, or contribute your own.
Suggest a better descriptionMix the ingredient for the dough together in a bowl. Cook shortly the chenopod and nettle leaves, dry and cut in small strips. Add to the cheese and hazelnuts. Add two egg yolks and on egg white. Cut the onion and cook in oil shortly, add the flour and then the milk into the pan. Add to the mix. Flatten the dough and cut piece about the size of the palm of a hand. Put the filling on half of the surface, close and seal the edges with the remaining egg white. Boil in salted water until them come to the surface.
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Serving Size: 1 (1526g) | ||
Recipe Makes: 1 | ||
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Calories: 1357 | ||
Calories from Fat: 547 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.7g | 81 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 37.8g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 43.6mg | 13 % | |
Sodium 747.9mg | 26 % | |
Potassium 3167.3mg | 83 % | |
Total Carbohydrate 163.6g | 48 % | |
Dietary Fiber 30.3g | 121 % | |
Sugars, other 133.3g | ||
Protein 59.3g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1357
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