This recipe is a great way of using any leftover flesh from Pumpkins used to make Pumpkin Lanterns. Itâ€™s easy enough to make spicier or not as spicy â€“ just change the amount of Garlic and Chilli Sauce thatâ€™s in the mixture.
A great dish to have as a starter, serve fresh and sprinkled with Coarse Sea Salt.
To Serve 4
700g Pumpkin Flesh, deseeded
175g Wholemeal Plain Flour
1/4tsp Baking Powder
1tsp Cumin Seeds
1/2tsp Ground Cumin
1 Egg, separated
1 Small Onion, peeled and finely chopped
2 Garlic Cloves, peeled and crushed
1 1/2tsp Chilli Sauce
2tbsp Chopped Fresh Coriander
Coarse Salt, to serve
1. Cut the Pumpkin into slices about ten centimetres long, and a centimetre wide, steaming for about eight to ten minutes, until just tender. Remove from the steamer and cool.
2. In a bowl, place the Flour, Salt, Baking Powder, Cumin Seeds and Ground Cumin and mix well. Make a well in the centre of the bowl, add the Egg Yolk, and stir in 175ml water, to form a smooth batter. Stir in the Onion, Garlic, Chilli Sauce and Chopped Coriander, and then stiffly whisk the Egg White and fold into the batter.
3. Fill a deep-fat fryer with Oil, and heat to 180C. Using two forks, dip the Pumpkin into the Batter mix, a few slices at a time so that they are evenly coated. Fry for one and a half minutes, turning frequently until they are golden brown, crisp and cooked through.
4. Once cooked, drain on pieces of kitchen paper, and keep warm.
Photo Courtesy of: Avlxyz