Pumpkin Fritters

Brown paper bags make me happy! Grease stained, slightly crumpled and smelling of fried goodness, they have always bought me joy as a little girl. During school vacations when we visited my grandparents I would wait impatiently for my grandfather to come back from his morning walk. He would return holding a paper bag that had my favourite things in it.

I have to admit, Pumpkin is something I have started to enjoy recently. Though, I don’t love it yet there is no denying that Pumpkin recipes are everywhere at this time. Particularly sweet ones. So I decided to go savory and post something which would require minimal effort and can be made without an oven. These fritters are so delicious..even non pumpkin lovers will enjoy them.

I did not have access to canned pumpkin puree, so I have used frozen pumpkin (approx 400g) that has been microwaved on high for 7 minutes and mashed with a fork. You can use the processor to make a fine puree.  I wanted to leave little bits and chunks of pumpkin so I used a fork.

The yeast action makes them light and fluffy. You can make them into any size by adjusting the batter that is dropped into the oil. Any seasoning will work too. I love the combination of coriander, mint, onion and chillies since the fritters that I ate as a child would primarily have all these ingredients. Feel free to make your additions and leave out the chillies if you want to avoid heat. They taste best with a chutney which is available in most supermarkets these days. Otherwise tomato ketchup or sweet chilli sauce will also do…we want an accompaniment which will have sweet spicy tangy kind of flavours.

Pumpkin Fritters (minimally adapted from Gourmet Traveller Magazine)
serves 6

1 cup pumpkin puree
11/2 cup plain flour
1 tsp dried yeast
1 tsp baking powder
½ tsp white sugar
150 ml milk
1 egg, lightly whisked
1/2 onion, finely chopped
¼ cup coriander leaves, finely chopped
a handful mint leaves, finely chopped
2 long green chillies, finely chopped
salt and pepper to season
Vegetable oil for deep-frying

Combine flour, yeast, baking powder and sugar in a large bowl, then stir in milk and egg. Stir through onion, coriander, mint, green chilli, pumpkin and ½ tsp freshly ground black pepper and salt(to taste). Cover and set aside in a warm place until doubled in size (1 hour).

Heat vegetable oil in a large deep saucepan or deep fryer to 180 degrees C. Deep-fry spoonfuls of batter in batches, turning once, until golden (4-5 minutes). Drain on absorbent paper and serve immediately with tomato chutney (or ketchup/sweet chilli sauce)