500 g (17.64 oz) roasted butternut
3 eggs – separated
125 g (5/8 cup) flour
10 ml (2 tsp) Baking powder
60 PEPPADEW® Goldew Pepper roughly chopped
30 g (1.05 oz) rocket
60 g (1.8 oz) Chevin goats’ cheese
60 ml (4 tbsp) pumpkin seeds, toasted
Mash butternut with egg yolks, flour & baking powder. Add the chopped PEPPADEW® Goldew Pepper and the fold in the stiffly beaten egg whites.
Using a table spoon drop dollops of the fritter mixture into hot oil or a deep fryer and fry for approximately 8 mins or until the fritters are golden brown.
Remove the fritters from the oil and leave to drain on some kitchen paper.
Serve warm with the rocket, toasted pumpkin seeds and crumbled goats’ cheese.