PUMPKIN SEASON: Kolokoudi - Traditional savoury pumpkin fritters with tomato, cheese and sage

Another version of savoury pumpkin fritters which are a great idea to serve as an appetizer or even as a light meal along with a crispy salad. This recipe can be found in various Aegean islands with minor differences from place to place. For example, instead of sage you can use fresh spearmint. The few ingredients involved in this recipe work together very well and they become a really delicious seasonal dish

Prepared by Kostas Tsigas

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 24 fritters):
1 medium pumpkin, peeled and cut in cubes

1/2 tea-cup of all-purpose flour

2 tsp of baking powder

1 egg, beaten

1 medium firm tomato, peeled and cut in small cubes

1 medium yellow onion, grated

2 tbsp of fresh sage leaves, finely chopped

1/2-1 tea-cup of Greek Graviera cheese, grated

2 tbsp of evaporated milk

salt
pepper

olive oil for frying

Method:
Preheat the oven to 180ºC.

Arrange the pumpkin cubes on a baking tray (laid with some baking paper) and cook in the oven for 20 minutes or until it is softened and lightly golden.

Transfer in a bowl and press to become a purée. The amount needed for the recipe is 2 tea-cups of pumpkin purée.

Add all the rest of the ingredients into the bowl and thoroughly stir with a spoon to blend. Cover the bowl with some cling film and leave in the fridge for 30 minutes.

In a deep non-stick frying pan warm plenty of oil on medium heat and when it is well heated take spoonfuls of the pumpin mixture and drop into the pan, gently pressing so to get a more flat shape. *** Always better not to overload the pan and fry a few fritters at the time

Fry until they are nicely golden on both sides and transfer with a slotted spoon on kitchen paper to drain the excess oil.

Repeat the procedure until all the mixture is used up and serve while the fritters are stil hot.