An autumnal dish par excellence - warming, full-bodied and with lots of vitamins and minerals.
The abundance of ingredients in autumn has always been an occasion for me to create dishes & new combinations. I like the strong, nutty flavours and the somewhat heartier dishes that come out of it.
Nevertheless, my pumpkin fritters are not a heavy dish, they are excellent as a side dish with vegetables & potatoes, but they also look great cold on a sandwich.
Ingredients for the pumpkin fritters (serves 4):
- small Hokkaido pumpkin
- 100 gr flour
- 3 eggs
- 1 slim stick of leek (or half a thickness)
- 1 tbsp "Gaumenschmaus" spice from "Herbaria spices" or any seasoning you like
- pepper to taste
- 1/2 tsp salt (best to taste)
Ingredients for the pesto:
- 50 gr walnuts
- bunch of parsley
- 1 clove garlic
- 2 tsp lemon juice
- 1/2 tsp salt
- 60-80 ml tasteless oil (sunflower) to purée
Optionally, you can serve some salted sour cream with the dish.
Preparation:
First wash the pumpkin thoroughly, remove the seeds and cut into quarters. Grate the quarters with the coarse side of a kitchen grater and set aside.
Bring water to the boil in a large enough pan.
In the meantime, mix the dough. Beat the flour with the eggs and spices until smooth. Clean and finely chop the leek. Add them to the mixture.
When the water boils, add 2 tsp salt and blanch the pumpkin for about 3 minutes. Drain and drain thoroughly. Stir the still hot pumpkin into the dough mixture. Let the dough rest for 15 minutes.
Now you can prepare the pesto. Brown the walnuts a little in an ungreased pan. Wash and roughly chop the parsley. Please also use a large part of the stalks (aroma!). Blend the walnuts with the parsley, garlic, lemon juice, salt and oil to make an evenly creamy pesto. Add a little more oil if necessary.
Bake the pumpkin fritters
Heat a coated frying pan with plenty of frying oil (use a frying olive).
As soon as the oil is hot, pour the pumpkin batter into the pan in heaps using a tablespoon. As the batter is relatively liquid, the piles will melt into flat patties. Fry them on both sides until golden brown (approx. 4-5 min) and drain on a paper towel.
Serve hot, or place warm / cold on a sandwich.
Have fun with the recipe and enjoy!
xx Dipika
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