adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and carrot fritters with fennel salad
Pumpkin and carrot fritters with fennel salad
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in homemade pumpkin carrot fritters for a delightful Sunday brunch. Perfect for a quick and tasty lunch on-the-go.
Ingredients:
  • 225g self-raising flour
  • 2 Free Range Eggs, lightly whisked
  • 310ml milk
  • 250.00 ml coarsely grated pumpkin
  • 250.00 ml coarsely grated carrot
  • 1 baby fennel, thinly shaved, fronds reserved
  • 100g mayonnaise
  • 100g sour cream
  • 23.40 gm wholegrain mustard
  • 2 tsp horseradish cream
  • 200g sugar snap peas, halved lengthways
  • 120g pkt Baby Rocket
  • 2 avocados, stoned, peeled, coarsely chopped
  • 1 lemon, zested, juiced
  • 9.20 gm olive oil
Instructions:
  • In a large bowl, combine the flour with the whisked eggs and milk mixture. Add the pumpkin and carrot, then season generously.
  • Chop half of the fennel fronds and mix them into the pumpkin. Coat a non-stick pan with olive oil spray and heat over medium-low heat. Spoon three 1/4-cup (60ml) portions of the mixture into the pan, leaving space to spread.
  • Cook the fritters for about 2 minutes or until small bubbles start appearing on the surface. Flip them over and cook for an additional 1-2 minutes until fully cooked. Transfer to a plate, cover with foil to keep warm, and continue with the remaining fritter mixture in the same way.
  • In a medium bowl, mix together mayonnaise, sour cream, mustard, and horseradish. Stir in 1 tablespoon of hot water until well combined.
  • Place the sugar snap peas in a bowl and pour boiling water over them. Let sit for 1 minute, then rinse with cold water. Combine with shaved fennel and rocket in a bowl, toss together.
  • Combine avocado, reserved fennel fronds, lemon zest, lemon juice, and oil in a small bowl. Gently toss and season to taste.
  • Portion out the salad and fritters onto individual serving plates. Next, generously spoon the avocado mixture over the crispy fritters. Finish by elegantly drizzling the mustard sauce over both the salad and fritters.

Similar Recipes