less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
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
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.
Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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.
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.
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.
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.
To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan.