- For the pumpkin fritters
- 100 grams Pumpkin pulp
- 120 grams Pastry flour
- ½ cube fresh Yeast
- 200 milliliters lukewarm Milk
- 2 tablespoons melted Butter
- 2 Eggs
- Clarified butter (for frying)
- For the chile sauce
- 250 grams ripe Tomatoes
- 1 Bell pepper
- 2 Red Chile peppers
- 1 Onion
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 tablespoon Tomato paste
- freshly ground Pepper
For the pumpkin fritters: Cut pumpkin into cubes and boil in salted water for about 20 minutes, until tender. Drain well, mash until smooth and allow to cool completely.
Separate the eggs. Dissolve the yeast in the lukewarm milk then stir in the melted butter, egg yolks, salt, flour and pumpkin. Mix until smooth. Cover and let rise in a warm place for about 30 minutes.
Beat the egg whites until stiff and fold into the batter.
Heat a bit of clarified butter in a pan and drop the batter in by the tablespoonful. Cook until golden brown on both sides. Cover to keep warm and continue with the remaining batter.
For the chile sauce: Blanch the tomatoes briefly, then peel, remove the cores and dice.
Rinse the chile peppers and bell pepper, remove the ribs and seeds and chop finely.
Peel and chop the onion and garlic.
Heat the olive oil in a large pan and sauté the onion, garlic and peppers until softened. Stir in the tomato paste and diced tomatoes and simmer for about 15 minutes, Season with salt and pepper and transfer to a small serving bowl. Serve the pumpkin fritters with the warm chile dip.