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Pumpkin fritters

Awesome as a starter or nibbles, these fritters are easy to make and very tastyThey would be an ideal recipe to make for children or vegetarian friends. 

Ingredients ( serve 6)

  • 225g pumpkin, coarsely grated 
  • 225g (1½ cups) plain flour 
  • 1 tsp dried yeast 
  • 1 tsp baking powder 
  • ½ tsp white sugar 
  • 150ml milk 
  • 1egg, lightly whisked
  • ¼ cup finely chopped coriander 
  • 1 long green chillies, finely chopped 
  • For deep-frying: vegetable oil 
  • To serve: tomato chutney

Tools (available at Kitchen Art Store)


Place pumpkin in a bowl, scatter with 1 tbsp sea salt, cover and set aside (30 minutes). Squeeze excess liquid from pumpkin and set aside.

Combine flour, yeast, baking powder and sugar in a large bowl, then stir in milk and egg.

Stir through coriander, green chilli, pumpkin and ½ tsp freshly ground black pepper, then cover and set aside in a warm place until doubled in size (1 hour).

Heat vegetable oil in a large deep saucepan or deep fryer to 180C. Deep-fry spoonfuls of batter in batches, turning once, until golden (4-5 minutes). Drain on absorbent paper, season and serve immediately with tomato chutney.

Baking- Words: Hoa Thái
Food Styling: Chi Anh – Nam San
Photos: Kiyoshi Jiro- Phương Thảo

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Kitchen Art Production team: Concept - Hoàng Anh; Food preparation: Hoa Thái; Styling - Chi Anh, Nam San; Photos: Kiyoshi Jiro