Photographer: John Paul Urizar. Stylist: Michele Cranston.
These lightly spiced pumpkin fritters are easy to make using in-season produce and pantry staples. Serve them with natural yoghurt, lime pickle, fresh mint and salad for a delicious lunch, dinner or finger food option.
Ingredients
Method
Boil, steam or microwave pumpkin until tender. Drain well and return to pan or bowl; mash until smooth. Stir in the rice, peas, carrot, curry powder, ginger, egg and breadcrumbs into pumpkin. Season well with salt and freshly ground pepper.
Line a large oven tray with baking paper. Using oiled hands, form 12 x ¼ cups of mixture into patties. Place on tray, refrigerate for 30 minutes.
Preheat oven to 220°C (200°C fan-forced). Drizzle patties with olive oil; bake for 25 minutes or until well-browned and crisp, turning after 20 minutes.
Serve with yoghurt, pickle and mint leaves. Accompany with a simple cucumber and tomato salad, if you like.
Which pumpkin works best in fritters?
For this recipe we’ve used butternut pumpkin. It’s an all-rounder variety that’s great for soups, mashes and roasting.
Can you freeze pumpkin fritters?
We do not recommend freezing these pumpkin fritters, however, the fritters can be shaped a day or two ahead and stored in the refrigerator. When it’s time to cook, simply continue with the recipe from step 3.
What to serve with pumpkin fritters
These fritters make a lovely light meal with the cucumber and tomato salad. For a tasty lunch, pop them in a wrap with the yoghurt, pickle and mint leaves, plus salad leaves.
They also make a crowd-pleasing meat-free finger food option when entertaining.
What is lime pickle?
An Indian speciality, lime pickle is a condiment that adds a hot and spicy taste to meals. For something less astringent, serve with mango chutney.
