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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the pumpkin fritters
- 2 tbsp olive oil
- ½ small pumpkin, sliced into thick pieces
- 3 rashers pancetta, thinly sliced
- 1 stick rosemary
- 1 garlic clove, finely chopped
- 150g/5½oz plain flour
- 2 free-range eggs, beaten
- 150g/5½oz Japanese Panko breadcrumbs
For the gruyère and Parmesan cream
- 200ml/7fl oz double cream
- 100g/3½oz grated Parmesan, plus extra to serve
- 200g/7oz grated gruyère cheese
For the kale vinaigrette
- 3 strips kale, very finely chopped
- 2 tbsp red wine vinegar
- 1 banana shallot, cut into thin rings
- 3 tbsp olive oil
Method
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To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic.
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Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing.
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Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper.
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To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm.
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To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil.
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To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan.