Zucchini and pumpkin fritters
» MAKES 40
» PREP TIME: 15 MINUTES » COOK TIME: 25 MINUTES 3 zucchini, roughly chopped
1 small carrot, roughly chopped 300g (2 cups) diced butternut pumpkin
2 onions, roughly chopped
1 garlic clove, crushed
1 handful flat-leaf parsley leaves, plus extra to serve (optional)
1 handful mint leaves, plus extra to serve (optional)
100g (1 cup) dry breadcrumbs, plus extra if needed
100g (2⁄3 cup) self-raising flour
½ tsp each salt flakes and freshly ground black pepper
Olive oil, for frying
Aioli, to serve (optional)
1 Place the zucchini in a food processor and process into small pieces. Transfer to a clean Chux cloth and squeeze to remove as much liquid as possible (this step is important so the fritters don’t become soggy).
2 Add the carrot, pumpkin, onion, garlic, parsley and mint to the food processor, and process until finely chopped.
3 Place the vegetable mixture and the zucchini in a large bowl and add the eggs, breadcrumbs, flour and salt and pepper. Mix thoroughly and add more breadcrumbs if the mixture is too wet. Crumble in the feta and mix well.
4 Shape 1 tbsp of mixture at a time into small patties.
5 Heat the olive oil in a large frying pan over medium heat. Add the fritters in batches of 10 and cook for 2-3 minutes on each side until lightly browned.
6 Serve fritters hot or cold by themselves or with some aioli. Scatter over mint and parsley leaves, if using.