Sometimes there’s nothing you can do but revel in a greasy chin and buttery fingers. I’m sorry, but the best way to eat these moreish fritters is with your hands. The dipping of them into salt or smearing them with sour cream is, of course, optional. Forget the side salad and just dive in straight from the sizzling pan, I say!
Of course I understand that not everyone is as unsophisticated as me, and as naughty as these delicious fritters might be, they can easily be sculpted into neat rounds and served with a delicate fresh salad for those of you with refined bones.
They are simple to make and brilliantly delicious while suitably fulfilling the meal trifecta of breakfast, lunch, and supper.
See this dish as part of a MEAL PLAN
Prep Time: 30 minutes
Makes: 10 fritters
3 cups raw, shredded butternut pumpkin
3 spring onions
handful of coriander
kernels from 1 corn cob
salt and pepper
1/2 cup strong cheese
1/4 cup milk
1/2 cup rice/maize flour
1 tsp baking powder
salt and pepper
Grate the pumpkin and place in a large mixing bowl. Add to it the chopped spring onion and coriander, and the cooked kernels from one corn cob. Pour over the flour and baking powder and mix thoroughly so that all the vegetables are coated. Season the mixture well with salt and pepper.
In a separate bowl, whisk together 3 eggs and 1/4 cup of milk until slightly fluffy. Season. Add to this the grated cheese before pouring over the flour and vegetable mixture. Combine well.
In a large frying pan heat a little olive oil over a medium heat. Scoop a quarter cupful of the mixture into the pan per fritter and fry on each side for 3-4 minutes, or until they are crispy and golden, and slightly firm to the touch.
Tip: Don’t rush them – once you have scooped them into the pan just let them rest there and give them a bit of time to settle and form a crust.
Chili, zucchini, prawns or chicken
Spice the fritters up with a Middle Eastern touch of toasted cumin
Herby salad of parsley, mint and finely shredded red onion