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Pumpkin, fetta and spinach fritters with dill yoghurt recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Try these delicious fritters for a stress-free family dinner. Consider making extra!
Ingredients:
  • 280g yoghurt
  • 125.00 ml coarsely chopped dill
  • 42.00 gm lemon juice
  • 1 garlic clove, crushed
  • 2 large zucchini, coarsely grated (about 2½ cups)
  • 150g pumpkin
  • 50g spinach
  • 200g Australian fetta, crumbled
  • 7.50 gm ground cumin
  • 2 Free Range Eggs, lightly whisked
  • 100g self-raising flour
  • Olive oil, to shallow-fry
  • 200g Perino tomatoes, halved
  • Mixed salad leaves (such as watercress and radicchio), to serve
Instructions:
  • In a small jug, mix ¾ cup (210g) yogurt and 2 tablespoons of dill with lemon juice and garlic. Cover with plastic wrap and refrigerate to chill.
  • Drain zucchini in a colander, then gently squeeze out any extra moisture. Combine zucchini with pumpkin, spinach, feta, cumin, egg, remaining yogurt, and dill in a bowl. Season the mixture, then gently fold in flour until just combined.
  • Shape the pumpkin mixture into 12 equal portions. Heat a large frying pan over medium-high heat with enough oil to cover the bottom about 1cm deep. Place 4 portions of the pumpkin mixture into the pan, slightly flatten them and cook for 2 minutes on each side until golden brown and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat with the remaining pumpkin mixture in 2 more batches.
  • Plate the fritters with the yogurt mixture, tomato, and salad leaves on a serving platter.

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