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.
- 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
- Grate the carrots and pumpkin, coat with the salt and leave in a sieve standing over a bowl for 30 minutes.
- Whilst you wait, put all the other ingredients in a bowl, except the egg and flour.
- Take a clean tea towel and pop a handful of the carrot and pumpkin mixture in the middle.
- 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.
- Mix the squeezed vegetables in the bowl with the other ingredients. Repeat until all the carrot and pumpkin mix has been squeezed.
- 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.
- Allow the oil to get hot and shape the fritter mix into golf ball-sized balls.
- 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.
- 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.
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.