Quick & Easy

Pumpkin and zucchini fritters

Pumpkin and zucchini frittersWoman's Day
16 Item



1.In a large bowl, combine buttermilk, sour cream and egg.
2.Stir pumpkin and zucchini through. Sift over combined flour and bicarbonate of soda. Mix well; season to taste.
3.Meanwhile, heat oil in a large saucepan, until a small drop of batter sizzles as soon as it is added.
4.In four batches of four, lower heaped tablespoons of mixture into hot oil. Fry 4-5 minutes each batch, turning with a slotted spoon, until fritters are golden and cooked through. Drain on paper towels.
5.Keep fritters warm in a warm oven between batches. Serve with beetroot dip and salad.

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