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Grate pumpkin using the large grate on a box grater, place in a bowl and set to one side.
Combine ½ cup yogurt, egg, flour, sage and parmesan in a bowl. Add pumpkin and mix to combine.
Place a small frying pan over a medium heat, pour oil into the pan and when hot, spoon ½ tablespoon scoops of mixture into the hot oil. Cook for 2 minutes or until crisp and golden. Flip and cook for a further minute. Place on a paper towel lined plate to drain off any excess oil and repeat with remaining mixture.
For the sauce, combine 1 cup of yogurt, garlic and lemon juice in a bowl and season to taste.
Serve bites with garlic dip on the side for dunking.