- Serves: 6-8
- Cook Time: 45 minutes (working in batches)
- Prep Time: 30 minutes
- Effort: medium
- 1 litres vegetable oil, or frying
- 1 small pie pumpkin, peeled and deseeded
- 1 egg
- 300 ml sparkling water
- 150 g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp nutmeg, rated
- pinch of freshly ground black pepper
Tips and Suggestions
This recipe will work well with other firm squashes; blanching time will vary depending on density.
1. Two-thirds fill a large saucepan with water and bring to the boil.
2. Pour the oil into a deep fryer and set to 190°C; or use a thermometer and deep, heavy-based saucepan set over medium heat.
3. Slice the pumpkin into 1cm wedges or half-wedges.
4. When the water is boiling, blanch the pumpkin slices, working in batches as necessary, until the wedges are tender. Remove with a perforated spoon and plunge into a bowl of cold water to halt the cooking process. Once cooled, drain the wedges on paper towel.
5. Whisk together the egg and mineral water. Gradually whisk in the flour, baking powder and 1/2 tsp salt to give a smooth batter.
6. In small bowl toss together the sea salt, cinnamon, cloves, nutmeg and black pepper and set aside to sprinkle onto the finished fritters.
7. When the oil has reached 190°C, dip the pumpkin slices into batter and drop carefully one by one into the hot oil. Work in small batches frying 4 or 5 at a time.
8. As the fritters begin to turn golden brown on one side, turn and allow to colour all over. Always make sure the oil remains at 190°C - if using an ordinary saucepan, raise or lower the temperature of your element as required. Drain the cooked fritters on paper towel.
9. Sprinkle the fritters with the seasoning and spice mixture while hot, and serve immediately.
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