Pumpkin fritters with zucchini hummus

Pumpkin fritters with zucchini hummus

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Pumpkin fritters with zucchini hummus

Its no secret that fritters are one of my most favourite things to cook! These fritters are from my latest cookbook Smart Carbs and I've gotta say the delicious combo of super crispy fritters and zesty, fresh hummus with a drizzle of avocado oil is pretty much perfect!

Try them once and I promise you’ll want to make them every week!

  • Ingredients:

    600 g butternut pumpkin, peeled and cut into small pieces
    2 large eggs, beaten
    1 garlic clove, very finely chopped
    3 tablespoons finely chopped
    flat-leaf parsley leaves
    3 tablespoons almond meal
    3 tablespoons arrowroot or tapioca flour
    sea salt and freshly ground
    black pepper
    2 tablespoons coconut oil, for frying
    sesame seeds, to serve
    micro herbs, to serve (optional)

    Zucchini hummus
    150 g zucchini (1 medium-sized), cut lengthways into thick ribbons
    3 tablespoons flat-leaf parsley or mint leaves
    zest and juice of 1 lemon
    1 garlic clove
    1 tablespoon Cocolife avocado oil or extra-virgin olive oil, plus extra to drizzle
    1 tablespoon tahini
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon sea salt

  • Method:

    Preheat the oven to 200C and line a baking tray with baking paper.

    To make the zucchini hummus, arrange the zucchini ribbons on the prepared baking tray in a single layer and roast for 10–15 minutes, or until lovely and softened. Transfer the zucchini pieces to a food processor with the remaining ingredients and blitz to a smooth puree. Set aside.

    For the fritters, set a steamer over a saucepan filled with a little water and bring to the boil. Add the pumpkin, cover with a lid and steam for 3–5 minutes, or until tender. Transfer to a bowl and mash with a fork, then add the egg, garlic, parsley, almond meal and arrowroot or tapioca flour. Mix well to form a smooth batter. Season to taste.

    Heat the oil in a frying pan over medium heat. Working in batches, carefully lower heaped tablespoons of the batter into the pan and gently flatten with a spatula. Fry for 8–10 minutes, turning halfway through cooking, until golden brown and cooked through. Remove from the pan and drain on paper towel.

    Divide the fritters among plates, top with dollops of zucchini hummus, a drizzle of avocado oil and sprinkle sesame seeds and micro herbs (if using) over the top. Enjoy.

Pumpkin fritters with zucchini hummus

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