FOR THE ROMESCO
- 2 red peppers
- 2 garlic cloves, puréed
- Handful of walnuts, almonds and hazelnuts, toasted
- 2 tbsp red or sherry wine vinegar
- 2 tbsp olive oil
- Pinch of paprika
- Salt and black pepper, to taste
FOR THE FRITTERS
- 150g potato
- 300g pumpkin flesh
- 1 red onion
- 1 tsp salt
- 2 eggs
- ½ tsp black pepper, ground
- ½ tsp garam masala
- 3 tbsp gram flour
- 1 tsp smoked paprika
- Bunch of parsley, chopped
- ½ tsp baking powder
- Vegetable oil, for frying
1 First, make the romesco. Heat the oven to the hottest it will go.
2 Rub the peppers with oil, season with salt then roast until well browned.
3 Remove and place in a bowl, covering with cling film to steam the peppers and help the skins slip off. Skin and deseed.
4 Finally, pulse all the ingredients in a food processor. You can make a smooth or chunky sauce.
5 To make the fritters, start by grating the potato and pumpkin, then very finely slice the red onion and toss together with salt. Allow to sit for 20 minutes.
6 Mix the rest of the ingredients to a batter.
7 Squeeze the salted veg in a clean tea towel and stir into the batter.
8 Heat the oil in a frying pan on a medium heat. Spoon dollops of the mix and fry on each side for around 4-5 minutes until browned. Make sure they are cooked through as you don’t want the middle to be raw; bake in the oven if needs be.
Recipe by Riverford