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Pumpkin, Sage and Parmesan Fritters

Pumkkin and sage are a match made in heaven, so why not serve them together in a delicious bite sized entree or canape.  

INGREDIENTS

125 g desiree potatoes

75 g onions thinly sliced

200 g raw grated pumpkin

3 1/2 tbsp chopped sage leaves

35 g grated Grana Padano

1 free range egg, lightly beaten

1 tsp sea salt

70 g cornflour

1 tsp vegetable oil

grape seed oil, for frying

1 small handful sage leaves

METHOD

1.  Cook the whole potatoes in a saucepan of cold salted water, simmer until just tender.  Once slightly cooled, peel the potatoes and then coarsely grate.

2.  Cook the onions with a little salt and a splash of oil until soft and translucent.  Place in a bowl with the grated potato, grated pumpkin, sage, Grana Padana, egg, sea salt, cornflour and vegetable oil and mix untill well combined.  refrigerate for 1 hour.

3.  Heat some grape seed oil  in a deep sauce pan or wok  to 150 degrees.  Deep fry the sage leaves in batches until crisp.  Drain in paper towel.  Cook the fritters in batches, spooning tbsp of the mixture into the oil and cooking for 5 -6 minutes until golden and crisp.  Drain on paper towel.

4.  Serve scattered with the fried sage leaves and sea salt.