Pumpkin & Zucchini Fritters

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Ingredients

• 450g jap pumpkin (skin off)
• 300g zucchini
• 3 eggs
• 150g gluten free plain flour
• 3 tsp dried chives
• 1.5 tsp cumin powder
• 3/4 tsp ground coriander
• 3/4 tsp turmeric powder
• 3/4 tsp baking powder
• 1 tsp salt
• 1/3 tsp pepper
• 3/4 tbsp salt - for zucchini prep

Directions

1. Grate zucchini into a bowl and sprinkle with the salt for zucchini prep. Mix through the salt and leave to sit while the rest of the fritter mix is made. This step is important as it draws out the water in the zucchini so that the fritters aren't sticky or doughy
2. In a separate bowl, grate the pumpkin and add in all other ingredients
3. Once the mix is ready, squeeze the excess liquid out of the zucchini using a clean chux cloth or a muslin cloth. Discard the liquid. Add the strained zucchini into the fritter mixture and mix well to combine
4. *You can also use a sieve and press the zucchini to strain as much liquid out as possible*
5. Once mixture is complete pre-heat oven to 180C and heat some olive oil (approx 1tbs) in a pan. Once pan is hot, add in 2tbs of batter and shape into a round fritter. Cook fritters in pan until golden brown on both sides. *2tbs of batter =1 fritter.
6. Once fritters are cooked, place onto a lined baking tray and cook in oven for a further 5-8mins until cooked through.
7. *makes 6 fritters or 3 serves*
8. *fritters can be stored in the fridge for 5 days and can be frozen for 3 months