MEXICAN PUMPKIN, CORN & MOZZARELLA FRITTERS
Everyone loves a good fritter oozing with mozzarella and deep-fried deliciousness. When the winter blues have hit and dinner feels like an irritation this recipe is the perfect escape route. Super easy, super quick and delicious. Don’t have pumpkin, try using kumara, carrot or courgette they all taste great.
(vegetarian, gf, nf)
Makes 25 fritters.
2½ cups (350g) PUMPKIN, peeled, grated
1 x 400g can CORN KERNELS, drained
1 RED ONION, peeled, finely diced
1 cup (100g) MOZZARELLA CHEESE or PIZZA CHEESE, grated
1 cup (150g) SELF-RAISING GLUTEN FREE FLOUR (or PLAIN FLOUR)
1 tsp BAKING POWDER
1½ tsp SALT
2 tsp MEXICAN or CREOLE SPICE MIX
½ cup (20g) FRESH CORIANDER or PARSLEY, finely chopped
2 EGGS
1 cup (250ml) MILK
VEGETABLE OIL for deep-frying
In a large mixing bowl, mix all of the ingredients together until well combined.
Place a large saucepan or wok, over a medium heat. Add enough oil for deep-frying (approximately 3 cups).
Drop heaped dessertspoon sized spoonfuls of the mixture into the hot oil. Cook a few at a time; don’t over crowd the pan, as this will make the fritters hard to turn. Cook the fritters for a few minutes on each side or until cooked through. Drain well on paper towels.
