Pumpkin fritters
A delicious Greek recipe, ideal to use up excess pumpkins!!! Happy Thanksgiving :)
Ingredients
1kg pumpkin, cleaned, peeledSea salt and cracked pepper, to taste
1-2 tsp ground cumin
1 cup flat leaf parsley, chopped
1 cup spring onions, chopped
1–1½ cups plain flour
Olive oil, for frying
Preparation
Grate the pumpkin, place on a large plate and sprinkle with sea salt. Let it stand for 10–15 minutes.
Place small amounts of pumpkin in your hands and squeeze any excess liquid out of it. Transfer all the squeezed pumpkin to a bowl. Season with salt and pepper, add the cumin and mix through. Add the parsley and onions and combine well.
Gradually mix small amounts of the flour through the pumpkin until the mixture thickens, enough to hold the shape of the pumpkin fritters.
Take a generous amount of the pumpkin mixture and roll it in your hands to form round patties. Try not to make them too thick as the fritters will not cook in the middle.
In a frying pan, pour in enough olive oil to cover the base of the whole pan. Heat the oil over medium-high heat.
Place the pumpkin fritters in the pan and fry on both sides, until they are golden brown. It is best not to overcrowd the frying pan, so make sure there is a little space between each fritter. Cook in batches if necessary.
Drain the fritters on kitchen paper. Serve hot or at room temperature.
Place small amounts of pumpkin in your hands and squeeze any excess liquid out of it. Transfer all the squeezed pumpkin to a bowl. Season with salt and pepper, add the cumin and mix through. Add the parsley and onions and combine well.
Gradually mix small amounts of the flour through the pumpkin until the mixture thickens, enough to hold the shape of the pumpkin fritters.
Take a generous amount of the pumpkin mixture and roll it in your hands to form round patties. Try not to make them too thick as the fritters will not cook in the middle.
In a frying pan, pour in enough olive oil to cover the base of the whole pan. Heat the oil over medium-high heat.
Place the pumpkin fritters in the pan and fry on both sides, until they are golden brown. It is best not to overcrowd the frying pan, so make sure there is a little space between each fritter. Cook in batches if necessary.
Drain the fritters on kitchen paper. Serve hot or at room temperature.
Delicious!!!
- Prep Time: 20 min(s)
- Cook Time: 20 min(s)
- Makes 12
Enjoy!
Marilyn x
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