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🍽️ Crispy Pumpkin Fritters with Creamy Savoy Cabbage and Caramelized Seeds

639 kcal · 30 min · 4 servings

Crispy Pumpkin Fritters with Creamy Savoy Cabbage and Caramelized Seeds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Cut the shallots in half, peel them, and dice them into small cubes.
  3. 3. Cut the pumpkin in half, remove the seeds and inner pulp, and rinse the pumpkin half.
  4. 4. Roughly grate the pumpkin half into a bowl.
  5. 5. Add the shallots, one egg, two tablespoons of flour, salt, and pepper to the grated pumpkin.
  6. 6. Mix all ingredients thoroughly together.
  7. 7. Brush two baking trays with one tablespoon of oil each.
  8. 8. Use a spoon to divide the pumpkin mixture into twelve equal portions on the trays.
  9. 9. Shape the portions into round fritters about one centimeter thick.
  10. 10. Place the trays in the oven and bake the fritters for about twenty minutes until golden brown.
  11. 11. After ten minutes, swap the positions of the baking trays in the oven.
  12. 12. Flip the fritters after ten minutes to ensure even baking.
  13. 13. Bring about four liters of salted water to a boil in a large pot.
  14. 14. Remove any damaged leaves from the savoy cabbage and halve the head.
  15. 15. Remove the hard core from the savoy cabbage head.
  16. 16. Slice the savoy cabbage into thin strips.
  17. 17. Rinse the savoy cabbage strips in a colander.
  18. 18. Add the savoy cabbage to the boiling salted water and cook for about four minutes.
  19. 19. Drain the savoy cabbage and let it drip dry.
  20. 20. Thoroughly rinse out the pot.
  21. 21. Melt the butter in the pot over medium heat.
  22. 22. Add two tablespoons of flour to the melted butter.
  23. 23. Stir the butter-flour mixture for about two minutes.
  24. 24. Stir the heavy cream into the mixture.
  25. 25. Whisk the sauce well until it is smooth.
  26. 26. Let the sauce simmer for about three minutes, stirring occasionally.
  27. 27. Roughly chop the cranberries.
  28. 28. Add the drained savoy cabbage to the sauce in the pot.
  29. 29. Add the chopped cranberries to the sauce.
  30. 30. Stir everything for about one minute until it is well mixed and warm.
  31. 31. Season the creamed savoy cabbage with salt and pepper to taste.
  32. 32. Heat a pan on high heat.
  33. 33. Toast the pumpkin seeds in the hot pan for about one minute without any fat.
  34. 34. Sprinkle the seeds with sugar and salt.
  35. 35. Caramelize the seeds while stirring constantly for about two minutes.
  36. 36. Allow the caramelized seeds to cool down.
  37. 37. Roughly chop the cooled seeds.
  38. 38. Remove the finished pumpkin fritters from the oven.
  39. 39. Place the fritters on the plates.
  40. 40. Place the creamed savoy cabbage on top of the fritters.
  41. 41. Sprinkle the dish with the caramelized pumpkin seeds.
  42. 42. Serve the dish immediately and enjoy your meal.

Nutrition per serving