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Recipe: Pumpkin Fritters

Pumpkin Fritters With Zucchini and Dill Yogurt Dip



•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


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.



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