Loaded Pumpkin Fries - Primula
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Loaded Pumpkin Fries

You love golden and sweet potato fries. Who doesn’t! But you haven’t really lived until you’ve tried Primula’s loaded pumpkin fries. It’s the fierce Friday flavour you need (every day of the week), plus it’s a healthy alternative to traditional chips or nachos — but with an extra savoury, spicy flavour.
What you need
What you need
  • 1 medium size pumpkin
  • 2 tsp cornflour
  • 2 tsp olive oil
  • 1 tbsp fajita seasoning
  • 140g tube of Primula Cheese ‘n’ Jalapeños
  • A handful of chopped coriander, to garnish
How you do it
How you do it
  • Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp.
  • Remove 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.
  • Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.
  • When the fries are finished soaking, preheat the oven to 220°C/Gas Mark 7.
  • Drain the fries, and then pat dry with paper towels.
  • Fill 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.
  • Spread 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.
  • Place in the preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden.
  • Remove from the oven. Give them a squeeze of Primula Cheese, scatter the coriander, and serve immediately. Then plan when you’re going to make more!
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