Pumpkin Sticks

Ingredients

• 400 g starchy potatoes
• Salt
• 400 g pumpkin flesh (e.g., Hokkaido)
• 1 onion
• olive oil
• Nutmeg (freshly grated)
• 2 eggs (separated)
• 30 g flour
• breadcrumbs
• fat (for frying)

Instructions

1. 1.

   Peel the potatoes, cut into pieces and boil as salted potatoes for about 25 minutes until tender.

2. 2.

   Grate the pumpkin flesh finely. Peel and dice the onion, then sauté in a hot pan with 1 tablespoon of oil until translucent. Add the grated pumpkin, cook briefly, then remove from heat.

3. 3.

   Drain the potatoes, let them steam off, press through a potato masher, mix well with the pumpkin-onion mixture, egg yolks, and flour using a wooden spoon, seasoning with salt, pepper, and nutmeg.

4. 4.

   Shape the mixture into rolls about 3 cm thick, cut into sticks roughly 5 cm long.

5. 5.

   Heat enough fat (oil or clarified butter) in a deep pan so the sticks can float while frying.

6. 6.

   Whisk the egg whites and place them in one dish; put breadcrumbs in another.

7. 7.

   Coat each stick in egg white then breadcrumbs, fry portions in hot fat until golden brown all around. Remove and drain on paper towels. Serve on green salad if desired.