Starter Recipes > Savory Pumpkin Fritters

This recipe is part of the October 2005 Recipes Menu

Starter - Savory Pumpkin Fritters
Main Course - Pheasant Stuffed with Mushrooms and leeks
Dessert - Blackberry & Apple Mousse

How to make savory pumpkin fritters:
For a quick and seasonal starter why not try Pumpkin Fritters.


1 egg
4 1/2 tablespoons plain flour
salt and black pepper
1/4 pint dry white wine
3 cups pumpkin flesh, peeled and deseeded
1 lemon
1 1/4 pints corn oil
(see measure conversions for more information)


- Separate the egg.
- Mix the flour with 1 teaspoon each of salt and pepper.
- Mix the egg yolk with the wine and beat into the flour to form a thick batter.
- Leave to stand for 30 minutes.
- Cut the pumpkin flesh into thin strips.
- Cut the lemon into wedges.
- Whisk the egg whites until stiff and fold carefully into the batter using a metal spoon.
- Heat the oil in a deep pan.
- Dip the pumpkin strips in the batter, then deep fry in batches for 3 - 4 minutes per batch, until golden brown.
- Drain on kitchen paper before serving with the lemon wedges.