Ingredients
- 1kg pumpkin, chopped into 1.5cm cubes and roasted or steamed till cooked through
- 2 cloves garlic, crushed
- Small knob of fresh ginger, finely grated
- small bunch fresh coriander, roughly chopped
- 1 Tbsp coriander seeds, toasted, crushed in a pestle, mortar
- 1 Tbsp cumin seeds, toasted, crushed in a pestle, mortar
- 1 tsp ground turmeric
- 2 shallots, finely chopped
- 1 lemon, juice
- 150g plain or gram flour
- 4 eggs, beaten
- sunflower oil
- 300g Greek yoghurt
- salt and freshly ground pepper to taste
PUMPKIN FRITTERS
Method
- Put the yoghurt in a bowl and whisk well, set aside
- Toss the cubed pumpkin in a little olive oil, salt and pepper and roast in a medium to hot oven till cooked through and a little caramelised (around 20 mins)
- Set aside to cool a little
- Heat a little oil in a pan and fry the shallots, ginger and garlic over a medium heat for 3 minutes
- Now add the toasted and ground spices and fry for another 2 minutes, then transfer to a large bowl
- Put the flour, chopped coriander, eggs, salt and pepper into the bowl with the shallot/spice mix, lemon juice and whisk into a batter
- When the mixture is smooth, add the warm pumpkin
- Pour oil into a pan – 1
- 5cm depth – and heat
- When hot, spoon in a test portion of the batter mixture and cook for around 2-3 mins on both sides until golden
- Drain on some kitchen paper and then eat with some yoghurt to test the seasoning – this mix does take a lot of salt
- Once happy with the seasoning, continue frying, adding portions of the batter mixture, around 2 tablespoons per fritter, to the pan
- Fry in small batches, controlling oil temperature so the fritters cook but don’t burn
- They should take 2-3 minutes on each side
- Remove from pan and drain on a kitchen paper
- Serve with yoghurt and coriander
Comments
Thanks to ROSEDALE ORCHARD for providing the pumpkin, and to JANEFIELD HYDROPONICS for the coriander used in the demonstration.
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