Pumpkin fritters with bacon, blue cheese and sage butter
|500 g||pumpkin — diced, steamed|
|1 cup||flour — self-raising|
|1 tsp||Robertson's baking powder|
|1/4 tsp||salt — fine|
|3||milk — yoghurt or buttermilk|
|1||eggs — extra-large, beaten|
|oil — for deep frying|
|250 g||bacon — streaky|
|125 g||blue cheese — creamy, crumbled|
|12||fresh sage — leaves|
For the fritters:
In a medium bowl, purée or mash the pumpkin until smooth. Sift the flour, baking powder, sugar and salt into a bowl. Add the milk and egg. Mix all the ingredients until well combined and resembles a thick cake batter consistency.
Heat the oil. When hot enough, spoon heaped teaspoonfuls of batter into the oil. Fry in batches until they float to the top and become golden, moving them around a bit for even cooking (this will take about 2 minutes).
Place on a rack or paper towel to absorb excess oil.
For the topping:
Preheat the oven to 200 °C. Lay the bacon onto a roasting rack and pop into the oven for +- 20 minutes or until crispy. Break into pieces.
Heat the butter and sage in a small saucepan until slightly golden and bubbling.
Serve the fritters on a platter sprinkled with bacon bits and cheese. Drizzle with the sage butter. Sprinkle with a bit of coarse salt.
Recipe reprinted with permission of Bits of Carey.