fbpx

Recipes

>

Chloe’s Pumpkin and Carrot Fritters Recipe

These Pumpkin and Carrot Fritters are great as a starter, or as a side with a curry. You can serve them hot, and they’re just as nice when cold.
20 Mins plus standing time 10 Mins Easy Serves 4

Ingredients

  • 500g pumpkin/squash
  • 2 carrots (approx. 300g)
  • Small handful of Maldon salt
  • 4 cloves garlic, finely chopped
  • A thumb-sized piece of ginger, finely grated
  • 2 lemons (zest and juice)
  • Small bunch coriander
  • ½ tsp cayenne
  • 2tsp fennel seeds
  • 50g plain flour
  • 1 egg
  • Rapeseed oil or vegetable oil for frying

Method

  1. Grate the carrots and pumpkin, coat with the salt and leave in a sieve standing over a bowl for 30 minutes.
  2. Whilst you wait, put all the other ingredients in a bowl, except the egg and flour.
  3. Take a clean tea towel and pop a handful of the carrot and pumpkin mixture in the middle.
  4. Roll the tea towel around the mix and twist at both ends to squeeze the moisture from the vegetables – like two ends of a sweet wrapper.
  5. Mix the squeezed vegetables in the bowl with the other ingredients. Repeat until all the carrot and pumpkin mix has been squeezed.
  6. Add the flour and egg to the veg mix and put a frying pan on the hob with about ½ cm of vegetable or rapeseed oil.
  7. Allow the oil to get hot and shape the fritter mix into golf ball-sized balls.
  8. Pop in the oil and allow to brown on one side and turn – try not to turn until the mixture is browned, or you might risk the fritter falling apart.
  9. Once the fritters are browned and have firmed up a little transfer them to some kitchen roll, or place on another clean tea towel to drain the residual fat.
Chloe’s Pumpkin and Carrot Fritters Recipe

Recipe notes

You can make a cooling yoghurt dip to go with these by mixing 150ml plain yoghurt with some deseeded grated, or chopped cucumber and a handful of mint leaves.

The fritters can be reheated in the oven and served hot, or they’re just as nice cold.

 

About this recipe

Chloe Horner of What Chloe Cooked Next

This pumpkin and carrot fritters recipe is courtesy of Chloe Horner of What Chloe Cooked Next – Oxfork founder, Leiths trained cook and supper club host based in Charlbury, Oxfordshire.

More from The Oxford Magazine