Pumpkin and Potato Fritters with Goat’s Cheese Dip

Here we go then with the first edible post – if I am allowed to say so – at the new site. Well, what shall I say, around here it’s autumn, my last post was about pumpkin soup with chorizo, a friend brought me quite a few pumpkins from a pumpkin barn and therefore we all don’t have to guess for too long on what kind of posts await you the next few times. Yes, it’s pumpkin time …

Pumpkin fritters 1

For today I have selected …

Pumpkin and Potato Fritters with Goat’s Cheese Dip (Deutsche Version unten)

For the purpose of this recipe I selected Hokkori F1 squash as it is supposed to be good for frying. I reckon, you could even make pumpkin chips with it.

Anyway, from a friend I got a quarter of the squash and therefore I had to use it quickly, but to be honest, I even didn’t manage to use up that quarter of it for this recipe, so there is still a tiny bit left of it in the fridge. That is so, although I made a pumpkin omelette with parts of it the other day.

From the flesh of the Hokkori F1 … well … eh, it looks just like pumpkin to me. Now we have to see, whether the sweet flavour and the dry texture is doing any good to my recipe …

Ingredients
3 medium sized potatoes
The same amount of pumpkin flesh
1 egg
2 tbsp. bread crumbs
Salt, pepper
Oil for frying
200 g goat’s cream cheese
1 tsp. chilli powder
1 tbsp. tomato puree
2 cloves of garlic

Method
First of all we need to do some grating – be gentle to your fingers, no hectic movements. Accordingly grate the potatoes and the flesh of the squash into a bowl.

Mix that together with the egg, bread crumbs and a bit of salt and pepper for seasoning. Here we would be ready for the fritters already.

Now we devote some time to the dip – piece of cake. Simply put the goat’s cheese, the chilli powder, the tomato puree into another bowl and grate in the garlic. Thoroughly combine everything be stirring through. Lovely, the dip is also done.

If you want to – I wanted to – prepare a salad to have on the side. Just use the usual suspects for it or whatever you like or have at hand.

Heat up some oil in a large pan and start frying the fritters by placing a tablespoon of the mixture for each fritter into the pan. Of course, you will not forget to flatten and turn them.

Pumpkin fritters 3

Either have an eat as you go, or just fry off all of the mixture and then have it together with the dip and a salad properly at the dining table … or just dig in!

Pumpkin fritters 2

Hang in and wait what other ways to use pumpkin I will come up with. See ya!

Now follows the German version of the recipe …

Kürbisreibekuchen mit Ziegenkäsedip

Für dieses Rezept ist mein ein Stück eines Hokkori F1 Kürbisses in die Hände gefallen. Ich habe mir sagen lassen, der soll gut zum frittieren sein. Dann wollen wir mal sehn, ob er hält, was er verspricht …

Zutaten
3 mittelgroße Kartoffeln
Die gleiche Menge Kürbis
1 Ei
2 EL Paniermehl
Salz, Pfeffer
Öl zum Frittieren
200 g Ziegenfrischkäse
1 TL Chillipulver
1 EL Tomatenmark
2 Knoblauchzehen

Zubereitung
Erst mal geht’s an die Reibe. Aber keine hektischen Bewegungen. Es soll nur Fruchtfleisch rein und kein … ich glaub ihr versteht schon, was ich sagen will. Also, die Kartoffeln und den Kürbis in eine Schüssel reiben.

Das ganze wird dann noch mit dem Ei, dem Paniermehl und etwas Salz und Pfeffer vermengt. Dann könnte es eigentlich schon ans frittieren gehen.

Doch erst mal zum Dip – Kinderspiel. Einfach den Ziegenkäse, das Chillipulver und das Tomatenmark in eine andere Schüssel geben und den Knoblauch noch reinreiben. Alles ordentlich durchrühren und Voila! Fertig!

Nun könnte man noch einen Salat dazu machen, wenn man mag – ich mochte. Da können dann wieder die üblichen Verdächtigen herhalten oder man nimmt einfach das, was man gerne mag oder gerade zur Hand hat.

Etwa Öl in einer großen Pfanne erhitzen und mit dem Frittieren loslegen. Jeweils einen Esslöffel von dem Mix für einen Reibekuchen verwenden. Das Plattdrücken und Wenden bitte nicht vergessen.

Wenn alles durch ist, die Reibekuchen mit dem Dip und dem Salat servieren. Lasst es euch schmecken! Ja, ich hoffe es schmeckt euch!

Ich hoffe auch, das passt so mit der Englischen und Deutschen Version auf dem Blog. Für weitere Anregungen bin ich vielleicht noch zu haben.

Schaut die Tage mal wieder rein und seht, was man noch so mit Kürbis machen kann …

 

 


Comments

Pumpkin and Potato Fritters with Goat’s Cheese Dip — 15 Comments

  1. Gosh new blog and now bilingual too – very posh! Love this recipe – I can’t get enough of pumpkin, as long as they are good eating ones anyway.

    • Posh? Hm … I don’t know. I only hope, I can handle it. I think, there is no point to pumpkins, if you can’t eat them. Well, I still have 5 to go.

  2. I wish I could get this pumpkin variation here. I did read somewhere else too that this pumpkin variation is suppose to be good for frying, but I don’t remember where it was. Sounds and looks lip smacking good.
    Chris your new blogplatform rocks! 😉

    • Thanks, Helene. I heard that this pumpkin place, where this pumpkin came from has a website of it’s own describing things about those pumpkins they have, but I didn’t check it so far.

  3. Now I see what you meant when you mentioned that you have changed your blog, it looks minimalist now, just the post and no side dishes. :) I love pumpkins, and your fritters look totally smashing.

    • Glad, you like the fritters, Galina. As to the blog, I like it the way it looks at the moment, but for sure I am going to experiment a bit more with the various options I have. I will see.

    • Thanks! Well, some things I already cooked, I just have to write it up. Then there are some others still try.

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