Equipment
Ingredients
Pumpkin Fritters
- 450 g pumpkin or butternut squash, peeled and seeded
- 5 g kosher salt
- 60 g all-purpose flour
- 30 g cornstarch
- 4 g baking powder
- 2 g smoked paprika
- 1 shallot, finely diced
- 1 egg, room temperature
- 300 ml neutral oil
Gruyere and Parmesan Cream
- 150 ml heavy cream
- 1 garlic clove, smashed
- 2 fresh thyme, whole sprigs
- 60 g gruyere cheese, freshly grated
- 40 g parmesan cheese, freshly grated
Fresh Kale Vinaigrette
- 50 g lacinato kale, stems removed, chopped
- 80 ml extra virgin olive oil
- 25 ml white wine vinegar
- 5 g dijon mustard
- 5 g honey
- 1 garlic clove, peeled
Nutrition (per serving)
Method
Grate the peeled pumpkin using a box grater and place it in a colander set over a mixing bowl.
Toss the grated pumpkin with the kosher salt and let it sit for 20 minutes to draw out excess moisture.
While the pumpkin rests, bring water to a boil in a medium saucepan. Plunge the chopped kale into the boiling water for 30 seconds, then immediately transfer to a large bowl filled with ice water to cool rapidly.
Squeeze the cooled kale dry and transfer to a blender with the extra virgin olive oil, white wine vinegar, Dijon mustard, honey, and peeled garlic clove. Blend until completely smooth and set aside.
In a small saucepan, combine the heavy cream, smashed garlic clove, and thyme sprigs. Bring to a gentle simmer over medium-low heat for 5 minutes to infuse the flavors.
Remove the small saucepan from the heat and use a slotted spoon to thoroughly discard the garlic clove and thyme sprigs from the infused cream.
Gradually whisk the grated Gruyere and Parmesan cheeses into the hot cream until fully melted and luxuriously smooth. Keep warm over very low heat.
Transfer the rested, salted pumpkin to a clean kitchen towel and twist tightly, squeezing forcefully to extract as much liquid as physically possible.
In a clean mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, finely diced shallot, and egg to form a thick, cohesive paste.
Fold the dry, squeezed pumpkin shreds into the batter until the vegetable is evenly coated and fully incorporated.
Heat the neutral oil in a large frying pan over medium-high heat until it reaches 175 C / 350 F.
Carefully drop 40-gram portions of the pumpkin batter into the hot oil, flattening them slightly. Fry for 3 minutes per side until deep golden brown, ensuring an internal temperature of at least 74 C / 165 F to guarantee the raw egg is fully cooked.
Transfer the cooked fritters to a wire rack set over paper towels to drain excess oil, and immediately season with a light pinch of salt.
Spread a generous spoonful of the warm Gruyere and Parmesan cream onto a serving plate, arrange the crispy fritters on top, and drizzle extensively with the vibrant kale vinaigrette.
Chef's Notes
- Removing excess moisture from the pumpkin is paramount. Even when you think you have squeezed enough water out, wring the towel once more; this guarantees a truly crispy exterior.
- Using a blend of all-purpose flour and cornstarch creates a significantly lighter, glassier crust than using wheat flour alone.
- Blanching the kale before blending serves two critical purposes: it sets a brilliant green color that will not oxidize, and it softens the bitter, raw brassica flavor profile.
- Do not let the cream sauce boil rapidly once the cheese is added. If it gets too hot, the proteins will seize and the sauce will irreversibly split or become grainy.
- Traditional Parmesan and some Gruyere use animal rennet. If serving strict vegetarians, ensure you source cheeses explicitly made with microbial or plant-based rennet.
- Safety note: This recipe utilizes raw eggs in the batter. If serving pregnant women, the elderly, or immunocompromised individuals, consider using pasteurized eggs to ensure complete safety, even though the fritters are fried to standard safe temperatures.
Storage
Refrigerator: 3 days — Store components separately. Fritters will lose crispness over time.
Freezer: 1 month — Freeze cooked fritters only. The dairy sauce and fresh vinaigrette will split or degrade if frozen.
Reheating: Reheat fritters in a 200 C oven for 8 minutes until crisp. Warm the cream sauce very gently over low heat, whisking constantly to prevent splitting.
