Pumpkin fritters, cheese cream and kale recipe
Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette Here’s a neat way to use up leftover pumpkin: a comforting, autumnal dish that combines deep-fried pumpkin fritters and a creamy two-cheese sauce. 2 tbsp olive oil½ small pumpkin, sliced into thick pieces3 rashers pancetta, thinly sliced1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz Japanese Panko breadcrumbs 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces 3 rashers pancetta, thinly sliced 1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz Japanese Panko breadcrumbs 200ml/7fl oz double cream 100g/3½oz grated Parmesan, plus extra to serve200g/7oz grated gruyère cheese 200ml/7fl oz double cream 100g/3½oz grated Parmesan, plus extra to serve 200g/7oz grated gruyère cheese 3 strips kale, very finely chopped2 tbsp red wine vinegar 1 banana shallot, cut into thin rings 3 tbsp olive oil 3 strips kale, very finely chopped 2 tbsp red wine vinegar 1 banana shallot, cut into thin rings 3 tbsp olive oil Method To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper.To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan. To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper. To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan.