Pumpkin and Kumara Fritters

  • Pumpkin and Kumara Fritters

Pumpkin and Kumara Fritters


(makes 5 serves/15 fritters)

A very tasty winter lunch or dinner dish.

190g (2 cups) grated pumpkin

200g (2 cups) grated kumara

2 tbsp grated onion

1 roasted red pepper (skinned & roughly chopped)

30g (3 tbsp + 1 tsp) semidried tomatoes (roughly chopped)

1/2 tsp finely chopped deseeded red chilli

2 cloves garlic (crushed)

2 tbsp finely chopped coriander

4 dashes Tabasco (or to taste)

2 eggs (beaten)

14g (2 tbsp) flour (sifted)

1/2 tsp flaky sea salt

1/8 tsp freshly ground black pepper

60ml (4 tbsp) olive oil

1 avocado (sliced)


· Into a large bowl place pumpkin, kumara, onion, red pepper, semidried tomatoes, chilli, garlic, coriander and Tabasco. Stir well to combine.

· In a separate bowl place eggs and flour and whisk together. Pour egg mixture into vegetable mix and add salt and pepper to taste. Mix well.

· Heat half the oil in a heavy-based fry pan to medium-hot. Add dessertspoons of mixture to the pan and spread out to make round fritters. Cook 2-3 minutes on each side. Continue to cook in batches till all the mix is finished.

· Transfer from pan to a tray lined with paper towels.

· Sprinkle with salt and pepper.

· Serve hot, three fritters per person, with avocado and  Ruth Pretty Tomato Chilli Jam.