Pumpkin and Chilli Fritters
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Did you know?
Pumpkin fritters are a popular street‑food snack in the UK during autumn festivals, offering a sweet‑spicy twist on classic potato cakes.
Method
Steam or microwave the grated pumpkin until just tender (about 5 minutes), then let cool.
In a large bowl combine the flour, chilli powder, cumin, salt and pepper.
Whisk the egg and milk together, then add to the dry ingredients, stirring to form a thick batter.
Fold the cooled pumpkin into the batter until evenly distributed.
Heat the oil in a non‑stick skillet over medium heat.
Drop spoonfuls of the batter into the hot oil, flatten gently, and fry 3–4 minutes per side until golden and crisp.
Transfer the fritters to paper towels to drain excess oil.
Serve warm, optionally with a yoghurt dip or a squeeze of lemon.
Nutrition per serving
Approximate values, not medical advice.
