Spiced Pumpkin Fritters
This is an interesting way of using pumpkins, which are coming into season.
700g pumpkin flesh, deseeded & cut into 5” x ½” strips
175g wholemeal flour
½ tsp salt
¼ tsp baking powder
1 tsp cumin seeds
½ teaspoon ground cumin
1 egg separated
1 small onion peeled and finely chopped
2 cloves of garlic peeled & finely chopped
½ tsp chilli powder
2 tbsp chopped coriander leaves
vegetable oil for frying
coarse salt for serving
1. Steam the pumpkin 8-10 minutes until tender
2. Place flour, salt, baking powder, cumin seeds and ground cumin & mix. Make a well in the centre, add the egg yolk & gradually stir in 6 fl oz water to form a smooth batter, adding a little extra if necessary. Stir in the onion, garlic, chilli and coriander. Stiffly whisk the egg white and fold lightly into the batter.
3. One-third fill a deep fat fryer with oil or use an electric fryer. Heat to 180’C until hot enough to brown a cube of bread in 30 seconds. Using 2 forks , dip a few slices of pumpkin into the batter to coat evenly and place in hot oil. Fry for 1- 1 ½ minutes, turning often until the fritters are golden, crisp and cooked through.
4. Drain on crumpled kitchen paper and keep warm while cooking the remaining pumpkin. Serve hot, sprinkled with coarse salt.
Button mushrooms are good, done like this.