Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pumpkin fritters

  • 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

For the gruyère and Parmesan cream

  • 200ml/7fl oz double cream
  • 100g/3½oz grated Parmesan, plus extra to serve
  • 200g/7oz grated gruyère cheese

For the kale vinaigrette

  • 3 strips kale, very finely chopped
  • 2 tbsp red wine vinegar
  • 1 banana shallot, cut into thin rings
  • 3 tbsp olive oil
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