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Pumpkin, rosemary and zucchini fritters

[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”1/4 cup buttermilk”][/trx_list_item][trx_list_item title=” 2 tablespoons rosemary and garlic infused olive oil” link=”https://labarre.com.au/product/rosemary-and-garlic-infused-olive-oil/”][/trx_list_item][trx_list_item title=”1/4 cup sour cream”][/trx_list_item][trx_list_item title=”1 egg, beaten”][/trx_list_item][trx_list_item title=”1 cup grated pumpkin”][/trx_list_item][trx_list_item title=”1/2 cup grated zucchini”][/trx_list_item][trx_list_item title=”1 cup plain flour”][/trx_list_item][trx_list_item title=”1/2 teaspoon bicarbonate of soda”][/trx_list_item][trx_list_item title=”oil, for deep-frying”][/trx_list_item][trx_list_item title=”Salad to serve”][/trx_list_item][trx_list_item title=”3 tablespoons Dukkah”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

1. In a large bowl, combine buttermilk, sour cream and egg.
2. Stir pumpkin and zucchini through. Sift over combined flour and bicarbonate of soda and dukkah. Mix well; season to taste.
3. Meanwhile, heat oil in a large saucepan, until a small drop of batter sizzles as soon as it is added. You can also use a deep fryer if you have one.
4. In four batches of four, lower heaped tablespoons of mixture into hot oil. Fry 4-5 minutes each batch, turning with a slotted spoon, until fritters are golden and cooked through. Drain on paper towels.
5. Keep fritters warm in a warm oven between batches. Serve with beetroot dip and salad.

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