This is such an easy recipe, and you can substitute different vegetables, and herbs and spices. My family loves this recipe just as it is. Try and keep the fritters pikelet sized when cooking, as any larger they become difficult to flip without breaking.
- 300g pumpkin cut into 2cm pieces
- 50g fine rice flour
- 2 tablespoons maize cornflour
- ½ teaspoon xantham gum (you can leave this it out but it helps to bind everything together)
- 2 tablespoons freshly chopped chives
- 60g fetta crumbled (I’ve been known to add a 100g)
- 2 eggs, lightly beaten
- ½ – 1 teaspoons ground cumin
- Salt & freshly ground pepper
For cooking – 2 tablespoons canola oil
For serving (optional) – 3 tablespoons light sour cream
Cook the pumpkin in boiling water until soft – about 8-10 minutes. Drain, mash, and let it cool.
Sift the flours and xantham gum into a bowl. Add the rest of the ingredients into the bowl and mix well with a metal spoon.
Heat some of the oil in a frypan, and make small pikelets with the batter, about 2 tablespoons per fritter. Cook until golden brown, about 2-3 minutes, and then carefully flip over and cook the other side until golden brown and cooked through.
Eat warm or cold. Serve with light sour cream and a garden salad, or just munch on them as a snack. These keep really well in an airtight container in the fridge.