Riverford Pumpkin Fritters with Romesco

Serves: 2

Ready in: 30 to 60 mins

These fritters are simple to prepare, and the romesco is a delicious accompaniment, but can be substituted for a simple mayonnaise mixed with paprika and garlic. We like the romesco with a mix of nuts rather than using just almonds; cashews would add a creamy taste, too.

Riverford Pumpkin Fritters with Romesco Recipe: Veggie

Ingredients
Method

Ingredients:

For the romesco:

2 red peppers
2 garlic cloves, puréed
handful of walnuts, almonds & hazelnuts, toasted
2 tbsp red or sherry wine vinegar
2 tbsp olive oil
pinch of paprika
salt & black pepper, to taste

For the fritters:

150g potato 300g pumpkin flesh 1 red onion 1 tsp salt 2 free-range eggs ½ tsp black pepper, ground ½ tsp garam masala 3 tbsp gram flour 1 tsp smoked paprika bunch of parsley, chopped ½ tsp baking powder vegetable oil, for frying

method:

First, make the romesco. Heat the oven to the hottest it will go. Rub the peppers with oil, season with salt, then roast until well-browned. Remove and place in a bowl, covering with clingfilm to steam the peppers and help the skins slip off. Skin and deseed. Finally, pulse all the ingredients in a food processor – you can make a smooth or chunky sauce.
To make the fritters, start by grating the potato and pumpkin, then very finely slice the red onion and toss together with salt. Allow to sit for 20 minutes. Mix the rest of the ingredients to form a batter. Squeeze the salted veg in a clean tea towel and stir into the batter. Heat the oil in a frying pan on a medium heat. Spoon dollops of the mix and fry on each side for around 4-5 minutes, until browned. Make sure they are cooked through as you don’t want the middle to be raw; bake in the oven if needs be.

Print Recipe www.riverford.co.uk/recipes