Sunday, 7 September 2014

Pumpkin Fritters

More from  'a few good recipes that can be switched around'. This time pumpkin fritters. I use this idea or  recipe a lot. It is easy to change the flavours by using different vegetables and spices. This version is made with grated pumpkin instead of zucchini and has some sliced spring onions and finely chopped green chilli added to the batter. The fritters are great as a snack with some sort of dipping sauce. This time I mixed finely chopped pickled jalopeno chillis with some commercial mayonnaise, they are also delicious with some spreadable cream cheese.

Pumpkin Fritters
1 1/2 cups grated pumpkin
1 egg
4 tablespoons SR flour
1/3 cup milk
1 -2 cloves garlic, crushed
2 teaspoons cumin powder
2 teaspoons chopped green chilli
2 spring onions finely chopped
Oil for frying
*Some additional milk and flour may be needed to adjust the consistency of the batter


Place all ingredients in a bowl and mix well to make a thick batter. You may need to add a little milk if it is too dry or some extra flour if too wet.

Heat oil in a frypan, when hot drop in heaped spoons of the batter.

Turn over when the bubbles start to pop

Cook the other side.

Drain on kitchen towel.

If making a lot keep the fritters warm in the oven.

the batter should look like this

cook one side, bubbles should appear in the fritters and will begin to pop. This is the when to turn them over.

and then the other


No comments:

Post a Comment