Pumpkin and Parmesan Fritters

A Hokkaido pumpkin is the best kind to eat without peeling it. Just wash it.

To make it easier to cut it open, put it in the oven at 180 C fan for 15 min. That softens the pumpkin to be cut a lot easier.

Take out the seeds and either grate chunks on a box grater or do it like I did and put it in the Thermomix. Grate the Parmesan first in it and just pour it in the bowl.

Chop onion and garlic and add flour, eggs, 2 tbsp herbes de Provence to the bowl.

Salt, pepper, smoked paprika and the Parmesan follows. Take a large spoon and mix everything well together.

Use a large frying pan, pour in enough oil to cover the bottom. 

Heat up the oven to 80 C and store a plate inside.

Cook 3 to 4 fritters in one go, store them in the oven until all are made. Mix Greek yogurt with chives, salt and pepper and serve it with the fritters.

Ingredients for 3:

600 g shredded Hokkaido pumpkin

2 eggs

60 g flour

1 onion, 4 garlic cloves

3 -4 tbsp Parmesan

2 tbsp herbes de Provence, salt, pepper, smoked paprika

Oil for frying

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