Serves: Makes around 16 medium-sized fritters, or 30 small ones I’m a little surprised I can bear to write this recipe, as these fritters were so popular at this weekend’s Riverford Pumpkin Day that I had to make two extra batches and fry an estimated 300 – 400 fritters to keep up with demand! The recipe is based on an Ottolenghi recipe for cauliflower and cumin fritters, so basically, you can use your imagination and exchange the base vegetable, herbs & flavourings for anything your heart desires!
Ingredients Core ingredients
1 kg pumpkin, chopped into 1cm cubes and roasted till cooked through
A 3inch piece of fresh ginger, peeled and finely chopped
2 cloves of garlic, crushed
1 small bunch fresh coriander, roughly chopped, stalks & all
A pinch of chilli flakes
1 tablespoon coriander seeds, toasted then crushed in a pestle & mortar
1 tablespoon cumin seeds, toasted then crushed in a pestle & mortar
1 teaspoon ground turmeric
3 banana shallots, finely sliced ( or two medium white onions)
The zest and juice of 2 limes
200g plain or gram flour
3 eggs, beaten
Sea salt & black pepper
Oil for frying
To Serve
300g Greek yogurt
The zest and juice of a lime
Salt & pepper to taste
Method Making the fritters and yogurt
Put all the yogurt ingredients in a bowl and whisk well, set aside.
Toss the cubed pumpkin in a little olive oil, salt & pepper and dried chilli flakes, then 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 pumpkin, flour, chopped coriander, eggs, salt and pepper into the bowl with the shallot/spice mix and stir together until everything is incorporated with no lumps in the ‘batter’. *Note.* The ratio of flour to egg may very depending on how wet some of the other ingredients are. Juicy limes, onions etc. can mean you may need a little more flour. The batter should coat the ingredients nicely without being too runny.
Pour sunflower 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 yogurt 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 lime yogurt on the side and some extra coriander leaves on top.
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