Pumpkin, rosemary and zucchini fritters

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.