Pumpkin Fritters

December 5, 2016


  • 225 gm pumpkin, coarsely grated
  • 225 gm (1½ cups) plain flour
  • 1 tsp dried yeast
  • 1 tsp baking powder
  • ½ tsp white sugar
  • 150 ml milk
  • 1 egg, lightly whisked
  • ¼ cup finely chopped coriander
  • 2 long green chillies, finely chopped
  • For deep-frying: vegetable oil
  • To serve: tomato chutney


  1. Place pumpkin in a bowl, scatter with 1 tbsp sea salt, cover and set aside (30 minutes). Squeeze excess liquid from pumpkin and set aside.
  2. Combine flour, yeast, baking powder and sugar in a large bowl, then stir in milk and egg. Stir through coriander, green chilli, pumpkin and ½ tsp freshly ground black pepper, then cover and set aside in a warm place until doubled in size (1 hour).
  3. Heat vegetable oil in a large deep saucepan or deep fryer to 180C. Deep-fry spoonfuls of batter in batches, turning once, until golden (4-5 minutes). Drain on absorbent paper, season and serve immediately with tomato chutney.

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