Name: Pumpkin and zucchini fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 cup buttermilk; 1/4 cup sour cream; 1 egg, beaten; 1 cup grated pumpkin; 1/2 cup grated zucchini; 1 cup plain flour; 1/2 teaspoon bicarbonate of soda; vegetable oil, for deep-frying; beetroot dip, salad leaves, to serve

Ingredients

1/4 cup buttermilk

1/4 cup sour cream

1 egg, beaten

1 cup grated pumpkin

1/2 cup grated zucchini

1 cup plain flour

1/2 teaspoon bicarbonate of soda

vegetable oil, for deep-frying

beetroot dip, salad leaves, to serve

Method

1.In a large bowl, combine buttermilk, sour cream and egg.

2.Stir pumpkin and zucchini through. Sift over combined flour and bicarbonate of soda. Mix well; season to taste.

3.Meanwhile, heat oil in a large saucepan, until a small drop of batter sizzles as soon as it is added.

4.In four batches of four, lower heaped tablespoons of mixture into hot oil. Fry 4-5 minutes each batch, turning with a slotted spoon, until fritters are golden and cooked through. Drain on paper towels.

5.Keep fritters warm in a warm oven between batches. Serve with beetroot dip and salad.

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Ingredients

Method

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