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Pumpkin Fritters

PUMPKIN FRITTERS

INGREDIENTS

125 g desiree potatoes

75 g onion, thinly sliced

200 g raw grated pumpkin

3 ½ tbsp. finely chopped sage

35 g grated Grana Padano

1 egg

70 g cornflour

1 tsp vegetable oil

Grapeseed 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 then allow to cool just enough so you can handle them peel the potatoes and coarsely grate them.

2.      Cook the onions with a smidge of oil until soft and translucent.  Place into a bowl with the grated potatoes, pumpkin, sage, Grana Padano, egg, sea salt, corn flour and vegetable oil and mix well to combine.  Place into your refrigerator for 1 hour.

3.      Heat some grapeseed oil in a wok or deep saucepan to 150 degrees.  Deep fry the sage leaves in batches until golden, drain of adsorbent paper.  Cook the fritters in batches, spooning tablespoons of the mixture into the oil and cooking for 5-6 minutes until golden brown and crisp. 

4.      Drain on adsorbent paper towel.  Serve with fried, crisp sage leaves and sprinkle with sea salt.