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Pumpkin fritters with prawns
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Transform pumpkin into crispy fritters to enjoy with prawns on Australia Day.
Ingredients:
  • 27.30 gm olive oil
  • Finely pared zest of 1 lemon, plus lemon wedges to serve
  • 18 green prawns, peeled (tails intact), deveined
  • Thick Greek-style yoghurt, to serve
  • Micro herbs, to serve (see note)
  • 1 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 150g cooked pumpkin, mashed
  • 1 onion, grated
  • 2 long green chillies, seeds removed, finely chopped
  • 40.00 ml chopped coriander leaves
  • 4.00 gm baking powder
  • 100g chickpeas
  • 50g rice flour
  • Sunflower oil, to shallow-fry
Instructions:
  • Toast fennel, cumin, and coriander seeds in a dry frypan over medium heat until fragrant, about 1 minute. Grind the toasted seeds into a fine powder using a spice grinder or mortar and pestle.
  • Combine the spice mixture in a bowl with pumpkin, onion, green chili, coriander leaves, baking powder, chickpea and rice flours, and 1 teaspoon of salt. Gradually mix in 200ml water until a soft batter forms. Heat 2cm of sunflower oil in a large frypan over medium heat. Fry heaped tablespoonfuls of batter in batches for 1-2 minutes on each side until golden and crispy. Drain on paper towels and keep warm.
  • In a preheated frypan over medium-high heat, combine olive oil and lemon zest. Season prawns and cook on each side for 1-2 minutes until just cooked through.
  • Plate the fritters, add prawns and yogurt, drizzle with some lemon oil from the pan, sprinkle with micro herbs, season, and serve with lemon wedges.

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