
Great served sweet or savoury!
If you fancy something quick and simple after all that Christmas excess, why not whip up these pumpkin fritters and then choose your own adventure with the toppings? Ideal paired with everything from salad greens and a poached egg to fresh berries and maple syrup, they’re a flexible quick-fix for hungry holiday mouths – the only limit is your imagination!
Ingredients
- 500g pumpkin, skin removed and chopped into chunks
- ¾-1 cup (90g-125g) self-raising flour
- 2 Yallamundi Farm Large Organic Eggs
- Pinch of salt
- Olive oil or ghee for frying
For sweet fritters
- 2-3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- A dollop of natural yoghurt, some fresh berries or berry compote, or maple syrup, to serve
For savoury fritters
- ⅓ cup (20g) freshly chopped soft green herbs
- ¼ cup (55g) crumbled feta cheese
- Fresh rocket and a poached egg, to serve
Method
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Steam the pumpkin for around 8-10 minutes, or until tender.
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Thoroughly mash the pumpkin in a medium-sized bowl, then mix through the eggs and a pinch of salt.
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Add in the flour, starting with ¾ cup, stirring until you have a thick batter – add a little more flour as necessary, depending on the moisture in the pumpkin. Now add your sweet or savoury ingredients.
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Heat a heavy cast-iron frying pan over medium/low heat.
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Add a little olive oil or ghee to coat the pan, then dollop in the fritter mixture – ⅓ cup for smaller fritters, up to 1 cup for larger fritters.
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Cook for 4-5 minutes on one side, until the fritter is golden underneath and some bubbles have appeared on top.
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Carefully flip over, as the fritters are very delicate, and cook on the other side until golden and cooked through. Serve immediately with your chosen toppings.