Serve up tasty meal with easy pump­kin frit­ters

Sunshine Coast Daily - Caloundra Weekly - - LIFE | COMMUNITY - CHANG­ING HABITS CYNDI O’MEARA


900g pump­kin, grated 3 eggs

1/2 tsp pa­prika

1/2 tsp chilli

1-2 Tbsp fen­nel seeds 1 tsp Seaweed Salt

1 tsp black pep­per

1/2 cup ar­row­root flour (add more if needed)

Co­conut Oil for cook­ing Di­rec­tions

Add all the in­gre­di­ents into a large mix­ing bowl and com­bine. Add a touch more ar­row­root flour if needed and mix it through again.

Heat a large fry­ing pan on a medium heat and add some co­conut oil.

Add some of the frit­ter mix­ture to the fry­ing pan for a test batch. Cook on both sides un­til golden brown and cooked through.

Re­move the cooked frit­ter from the fry­ing pan when they’re ready and place onto a plate.

If you’re happy with this test batch, con­tinue cook­ing the frit­ters in batches. If it needs a lit­tle more ar­row­root flour, mix some more into the raw mix­ture.

When you’ve got the con­sis­tency right and how you like it, con­tinue cook­ing them in batches.

Sug­gested serv­ing; with a side salad and pesto on top, or a poached egg and av­o­cado.


CAN’T BE BEAT: Easy pump­kin frit­ters.

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