Call Us: 0161 280 2588

Recipe: Pumpkin Fritters

Pumpkin Fritters With Zucchini and Dill Yogurt Dip

Ingredients

Fritters

•1 small pumpkin, cut into chunks

• 1 small zucchini, grated

• 1/2 onion, grated

• 2 cloves garlic, chopped

• 2 tbsp. chives, chopped

• Salt and pepper, to taste

• Olive oil, for pan-frying

Dill Yoghurt Dip

• 3/4 cup sour cream

• 3/4 cup yoghurt

• 1 tbsp. olive oil (optional)

• 3 tbsp. chopped fresh dill

• Salt and pepper, to taste

Method

1. Mash the pumpkin in a medium bowl with the grated zucchini, onion, garlic and chives. Season with salt and pepper.

2. Heat 1/4 cup oil in large non-stick fry pan over medium-high heat. Add a heaping tablespoon of the mixture to hot oil, working in batches to avoid overcrowding the pan. Press gently with a spatula to flatten. Cook until crispy, browned and tender in the middle, about 4 to 5 minutes per side, adding more oil to the pan as needed.

3. Serve 3 to 4 pancakes per serving for a side dish. Finish with Dill Yogurt Dip.

Dill Yoghurt Dip
1. Combine sour cream, yoghurt, olive oil, dill and salt and pepper, stir to combine.

Share:

Facebooktwittergoogle_pluspinterestlinkedin

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Address

Your Local BURY,
5-7 New Road,
Radcliffe,
Manchester,
M26 1LS

T: 0161 280 2588
E: yourlocalbury@gmail.com

Disclaimer

Whilst every care has been taken to ensure that the data on the website is accurate, neither the publisher nor its editorial contributors can accept, and herby disclaim, any liability to any party to loss or damage caused by errors or omissions resulting from negligence, accident or any other cause. The contents of the website - in part or as a whole - may not be reproduced or transmitted in any form without the express written permission of the publishers – Your Local Bury