Loaded Pumpkin Fries

October 19, 2018

If you’re looking for some fierce Friday flavour, look no further than our loaded Pumpkin Fries. They’re a healthy alternative to traditional chips or nachos, making them perfect for fajita night!


1 medium size pumpkin

2 tsp cornflour

2 tsp olive oil

1 tbsp fajita seasoning

150g tube of Primula Cheese with Jalapeños

A handful of chopped coriander, to garnish


1Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp.

2Remove the ends from the pumpkin then slice each half in half again. Using a sharp vegetable peeler, remove the skin. Then slice the peeled pieces into fries.

3Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.

4When the fries are finished soaking, preheat the oven to 220°C/Gas Mark 7.

5Drain the fries, and then pat dry with paper towels.

6Fill a large zip-lock bag with the pumpkin. Add the cornflour, close the bag and shake to cover the fries. Add the oil and fajita seasoning to the fries and shake-well to cover them evenly.

7Spread the fries in a single layer on a lined baking tray. Allow the fries plenty of space to ensure they’re perfectly crisp. You may need a couple of trays.

8Place in the preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden.

9Remove from the oven. Squeeze over the Primula Cheese and scatter the coriander. Serve immediately.


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