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  • Recipes

  • Pumpkin Tempura with Whipped Ricotta, Chilli and Sage

Pumpkin Tempura with Whipped Ricotta, Chilli and Sage

Pumpkin Tempura with Whipped Ricotta, Chilli and Sage

By OcadoLifePublished on 06 October 2026Looking for a sweet ’n’ savoury sharing platter you can serve to friends or family? Wow them with this Pumpkin Tempura with Whipped Ricotta, Chilli and Sage from OcadoLife food editor Lauren Hoffman. It’s a delicious mix of rich pumpkin, silky whipped ricotta, crispy fried sage leaves and a honey drizzle. The best bit? The shortcut bubbly batter, made using a packet mix and sparkling water. Don’t throw away the oil after frying: let it cool, then strain into a clean jar to use another time.
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Time and servings

45 minsTotal time
6Servings
15 minsPrep time
30 minsCooking time

Ingredients

  • 500g pumpkin or squash of your choice, cut into long, thin slices (approx. 3 mm thick)
  • 250g ricotta
  • ½ lemon, zested and juiced, plus extra wedges to serve
  • 1 tbsp extra-virgin olive oil
  • 1L (approx.) sunflower or vegetable oil, for frying
  • 150g pack tempura batter mix
  • 210ml sparkling water
  • 15g sage, leaves picked
  • 1 red chilli, finely sliced (optional)
  • 1 tbsp runny honey, for drizzling

Method

  • Step 1

    Put the pumpkin in a large bowl, season well with salt and toss to coat. Set aside.

  • Step 2

    Using a food processor or stick blender, blitz the ricotta, lemon zest and juice and olive oil for 1 min or until silky. Season and set aside.

  • Step 3

    Preheat the oven to 110°C/90°C fan/gas ¼. Place a wire rack over a baking tray and pop in the oven.

  • Step 4

    Meanwhile, heat the sunflower or vegetable oil in a deep, heavy saucepan over medium heat. Whisk together the tempura batter mix and the sparkling water until smooth and runny. To test the oil temperature, drop in a little batter – it should sizzle immediately.

  • Step 5

    Pat the pumpkin dry with kitchen towel. Working in batches, dip in the batter, then carefully drop into the oil. Fry for 5 mins (approx.), until crisp and golden. Lift out with a slotted spoon and transfer to the rack in the oven.

  • Step 6

    Drop the sage leaves into the oil and fry for 20 secs or until crisp; lift out and drain on kitchen towel. Repeat with the chilli (if using).

  • Step 7

    Spread the whipped ricotta over a large platter and pile the tempura on top. Sprinkle with sea salt flakes, drizzle lightly with honey and scatter over the sage and chilli (if using). Serve with the lemon wedges.