
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

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.