Starter Recipes > Savory Pumpkin Fritters
Starter - Savory Pumpkin Fritters
Main Course - Pheasant Stuffed with Mushrooms and leeks
Dessert - Blackberry & Apple Mousse
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)
- 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.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
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.
Ingredients
1 egg4 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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
