Pumpkin Fritters with Zucchini Hummus

Recipe COCOLIFE

(SERVES 4)

The combo of super crispy fritters and zesty, fresh hummus is pretty much perfect. Try it once and we promise you’ll soon be making it every week, like us!

Ingredients:

600g butternut pumpkin, peeled and cut into small pieces

2 large eggs, beaten

1 garlic clove, very finely chopped

3 tbsp finely chopped flat-leaf parsley leaves

3 tbsp almond meal

3 tbsp arrowroot or tapioca flour

Sea salt and freshly ground black pepper

Avocado oil

Sesame seeds, to serve

Micro herbs, to serve (optional)

ZUCCHINI HUMMUS

150g zucchini (1 medium-sized), cut lengthways into thick ribbons

3 tbsp flat-leaf parsley or mint leaves

Zest and juice of 1 lemon

1 garlic clove

Avocado oil

1 tbsp tahini

¼ tsp freshly ground black pepper

¼ tsp sea salt

Method:

1. Preheat the oven to 200°C and line a baking tray with baking paper.

2. To make the zucchini hummus, arrange the zucchini ribbons on the prepared baking tray in a single layer and roast for 10-15 minutes, or until lovely and softened. Transfer the zucchini pieces to a food processor with the remaining ingredients and blitz to a smooth puree. Set aside.

3. For the fritters, set a steamer over a saucepan filled with a little water and bring to the boil. Add the pumpkin, cover with a lid and steam for 3-5 minutes, or until tender. Transfer to a bowl and mash with a fork, then add the egg, garlic, parsley, almond meal and arrowroot or tapioca flour. Mix well to form a smooth batter. Season to taste.

4. Heat the oil in a frying pan over medium heat. Working in batches, carefully lower heaped tablespoons of the batter into the pan and gently flatten with a spatula. Fry for 8-10 minutes, turning halfway through cooking, until golden brown and cooked through. Remove from the pan and drain on paper towel.

5. Divide the fritters among plates, top with dollops of zucchini hummus, a drizzle of avocado oil and sprinkle sesame seeds and micro herbs (if using) over the top. Enjoy.

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