1 red onion, finely diced
150g middle bacon, finely diced
1 tbsp extra virgin olive oil
Salt and pepper, to taste
2 tbsp dill, finely chopped
½ bunch chives, finely chopped
1 cup self-raising flour
1 tsp baking powder
1 ½ cups grated butternut pumpkin
¼ cup milk
¼ cup shredded Parmesan cheese
Vegetable oil, for frying
Heat a frypan over medium-high heat and add the onion and bacon. Drizzle with olive oil, season with salt and pepper, and sweat off for 3-5 minutes.
In a mixing bowl, stir all of the remaining ingredients (except the oil) well until combined. Add the cooked bacon and onion, adding a little extra flour if the mix is too wet.
Heat the oil in a deep frypan to 180°C. Carefully lower in tablespoonfuls of the pumpkin mixture and deep fry until golden and crispy. Remove from the oil with a sieve or slotted spoon and drain on paper towel. Sprinkle with salt and serve with some sour cream, if desired.