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Pumpkin fritters

These simple fritters are at home served with any Indian-style sauce or chutney. This recipe makes about 18 fritters.

You'll need

225 gm Queensland blue 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


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2009

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