I like to serve these more-ish fritters with a dressed garden salad and oven-roasted tomatoes, poached eggs and bacon for a weekend brunch or as an accompaniment to a barbecue lunch as they can also be cooked on a bbq flat plate. They are great served hot or cold and can be easily reheated in the microwave or oven. If you can’t find provolone then any other tasty cheese would work just as well. You could also use roast sweet potato instead of the pumpkin.
- 500 g peeled and seeded pumpkin, cut into 2 cm pieces
- 2 tbsp olive oil
- 4 eggs
- ½ cup (30g) sliced eshallots
- ½ red onion, thinly sliced
- ¼ cup flat leaf parsley, leaves picked and chopped;
- 1 cup (100 g) grated provolone piccantino
- ½ cup (35g)
- 50g plain flour
- sea salt and freshly ground black pepper
- ¼ cup olive oil for frying
Place the pumpkin on a baking tray, drizzle with a little olive oil, then bake for 20 minutes or until the pumpkin is cooked but not too soft. Cool for 10 minutes.
Into a large bowl add the roast pumpkin, chopped shallots, red onion, parsley, provolone and parmesan. Sprinkle over the flour and toss to cover all the ingredients. Whisk the eggs and pour over the pumpkin, season with salt and pepper and gently mix the ingredients so that the pumpkin pieces stay intact and the flour is just moistened with the eggs.
Heat a frying pan over a moderate temperature and add in the oil, wait until the oil heats up a little and place a ¼ of a cup of mixture for one fritter into the pan, you should be able to fit about 3-4 fritters in at a time. With the back of your egg flip lightly press down onto the fritter, cook for 2 minutes each side until golden and firm to touch.
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