Remove the pumpkin skin and scoop out the seeds. Cut the flesh lengthwise into thick slices, then cut into “fries”.
Wrap the fries in a dish cloth and dry them carefully, taking care because they are fragile and can break. Leave them wrapped in the dish cloth for 15 minutes.
In a heavy-based, high-sided frying pan suitable for deep-frying, heat sufficient vegetable oil which to fry the pumpkin fries to 350oF (180oC).
Cook the fries in batches. Place a small quantity of fries in a frying basket and deep-fry for 3 minutes, unitl golden-brown and crisp. Drain the basket and empty the fries carefully onto a tray lined with with kitchen roll. Repeat until all the pumpkin fries are done, allowing the oil to heat up again between cooking one batch of fries and the next.
Sprinkle the drained fries with celery salt and keep warm until they are all cooked.
Garnish with a celery leaf.
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