Crispy and easy-to-make, this recipe by lifestyle guru and Cocolife co-owner Luke Hines can be a healthier, vegetarian substitute to okoy or Pinoy deep-fried fritters.
600g butternut pumpkin, peeled and cut into small pieces
2 large eggs, beaten
1 garlic clove, very finely chopped
3 tbsp finely chopped flat-leaf parsley leaves
3 tbsp almond meal
3 tbsp arrowroot or tapioca flour
Sea salt and freshly ground black pepper
2 tbsp coconut oil
Sesame seeds, to serve
Generous spray of avocado oil
Micro herbs, to serve
150 gms zucchini (1 medium-sized) cut lengthwise into thick ribbons
3 tbsp flat-leaf parsley or mint leaves
Zest and juice of 1 lemon
1 tbsp avocado oil, plus extra to drizzle
1 garlic clove
1 tbsp tahini
¼ tsp freshly ground black pepper
¼ tsp sea salt
1. Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper.
2. To make the zucchini hummus, arrange the zucchini ribbons on the prepared baking tray in a single layer, drizzle avocado oil and roast on the prepared baking tray and 10-15 minutes, or until lovely and softened. Transfer the zucchini pieces to a food processor with the remaining ingredients and blitz to a smooth puree. Set aside.
3. For the fritters, set a steamer over a saucepan filled with a little water and bring to the boil. Add the pumpkin, cover with a lid and steam for 3-5 minutes, or until tender. Transfer to a bowl and mash with a fork, then add the egg, garlic, parsley, almond meal and arrowroot or tapioca flour. Mix well to form a smooth batter. Season to taste.
4. Heat the coconut oil in a frying pan over medium heat. Working in batches, carefully lower heaped tablespoons of the batter into the pan and gently flatten with a spatula. Fry for 8-10 minutes, turning halfway through cooking, until golden brown and cooked through. Remove from the pan and drain on paper towel.
5. Divide the fritters among plates, top with dollops of zucchini hummus, drizzle avocado oil and sprinkle sesame seeds and micro herbs (if using) over the top. Enjoy!
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