Boiled beef with toast

Pork knuckle with mushroom and zucchini fritters: a delicious and comforting recipe

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Servings: 4-6

Welcome to your kitchen! Today, I invite you to discover a savory and traditional recipe: pork knuckle with mushroom and zucchini fritters. This recipe combines tender, slow-cooked meat with crispy fritters, offering you a meal that blends flavors and textures in an innovative way. Whether you prepare it for a special occasion or a family dinner, I promise it will quickly become a favorite!

Recipe history

Pork knuckle is a classic dish that has been cooked for generations. Usually, the knuckle is associated with festive meals, but it can also be enjoyed during everyday life. This recipe is enriched with fritters, a culinary invention that gained popularity due to its versatility. Adding mushrooms and zucchini to the fritters not only enhances their flavor but also makes them more nutritious.

Necessary ingredients

To prepare this delicious pork knuckle with fritters, you will need the following ingredients:

- 1 raw pork knuckle of approximately 1 kg
- 1 onion
- 1 carrot
- 1 parsnip
- 100 g celery
- 300 g oyster mushrooms and/or champignon
- 1 zucchini of approximately 300 g
- 1/2 red bell pepper
- 2 eggs
- 6-8 tablespoons of flour
- 1 tablespoon breadcrumbs (optional)
- Salt and pepper, to taste
- 1 teaspoon mushroom concentrate
- Curry and paprika, for seasoning
- 200 ml oil for frying
- 4-5 cloves of garlic
- A few olives
- Green lettuce leaves
- A few sprigs of dill and parsley

Preparing the pork knuckle

1. Start by cleaning the knuckle, removing excess fat and any skin. Wash it well under cold running water, then place it in a large pot with about 4 liters of cold water.

2. Add a teaspoon of salt to the water. Place the pot on medium heat and let the water reach a boiling point.

3. Once the water begins to boil, skim off the foam that forms on the surface with a ladle to obtain a clear stock. This step is essential for having a quality final dish.

4. Add the whole onion, carrot, parsnip, and cleaned and chopped celery in larger pieces. These vegetables will add the necessary flavor and transform the broth into a delicious stock.

5. Cover the pot with a lid and let it simmer on low heat for about 80-90 minutes. If using a pressure cooker, the time is reduced to 30-40 minutes.

Preparing the mushroom and zucchini fritters

In the meantime, you can prepare the fritters that will accompany the knuckle. Here’s how:

1. Wash the mushrooms, zucchini, and bell pepper well. Chop them finely and place them in a large bowl.

2. Add the beaten eggs, chopped herbs (dill and parsley), salt, pepper, and your favorite spices. Mix the composition well.

3. Gradually incorporate 6-8 tablespoons of flour. If the mixture becomes too runny, do not hesitate to add 1-2 extra tablespoons of flour.

4. Heat the oil in a non-stick pan over medium heat. Use a spoon to form fritter portions, flattening them slightly.

5. Let the fritters fry for 4-5 minutes on one side until golden, then carefully turn them over and fry the other side for another 3-4 minutes. Remove them onto a paper towel to absorb excess oil.

Finalizing the dish

1. Check if the knuckle is tender. It should easily pull away from the bone. Remove it from the pot and place it on a tray.

2. Season the knuckle with curry and paprika, then slice it into portions.

3. Arrange the knuckle portions on plates alongside the mushroom and zucchini fritters.

4. Garnish with green lettuce leaves, pieces of bell pepper, olives, and thin slices of garlic for an appetizing look.

5. Don’t forget! With the leftover broth from the knuckle, you can prepare a delicious soup by adding a few extra vegetables or noodles.

Useful tips

- Make sure to choose a high-quality knuckle to achieve a tender and juicy dish.
- You can experiment with different types of mushrooms; for example, add shiitake or champignon to diversify the flavors.
- If you want a vegetarian version, you can replace the knuckle with a mix of cooked vegetables and spices.
- Serve this dish alongside a dry red wine, which will perfectly complement the rich flavors of the knuckle.

Nutritional information

Pork knuckle is a good source of protein, and the fritters with mushrooms and zucchini add essential vitamins and minerals. This recipe can contain approximately 600-700 calories per serving, depending on the amount of oil used and the type of knuckle. Consuming this dish in moderation, alongside a fresh salad, can contribute to a balanced diet.

Frequently asked questions

1. Can I replace the knuckle with another type of meat?
Sure! You can use chicken or turkey, but the cooking time will be significantly reduced.

2. What else can I add to the fritters?
You can experiment with grated cheese, olives, or even bacon for an extra burst of flavor.

3. How can I keep the fritters crispy?
Make sure to fry them over medium heat, and after removing them, let them cool on a paper towel to absorb the oil.

4. Can I prepare this dish a day in advance?
Yes, the knuckle can be prepared ahead of time. We recommend reheating it slowly to restore its juiciness.

This pork knuckle with fritters recipe is more than just a meal; it’s a return to childhood flavors, a reminder of family dinners filled with love and warmth. So, give it a chance and enjoy every bite! Bon appétit!