Pumpkin Fritters with Feta

The combination of pumpkin and feta might surprise you pleasantly in this recipe by Angela Nicolettou.

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Pumpkin & feta fritters

Ingredients:

600g grated pumpkin

1 onion, finely diced

½ cup each of dill and parsley, chopped

½ cup grated mitzithra, parmesan or pecorino cheese

250g feta cheese, crumbled

2 eggs

1 cup self-raising flour

Olive oil for frying

Method:

• Grate pumpkin and squeezed all excess water from the flesh.
• In a small fry pan sauté the onion till soft.
• In a large bowl, add the pumpkin, sautéed onion, cheeses, herbs and eggs. Mix well and season with black pepper
• Add the flour and mix through. Let the mixture rest for 30 minutes.
• Heat a heavy based non-stick fry pan and add olive oil, so the base is well covered
• Using a tablespoon, add dollops of mixture and cook until golden, keeping the heat on medium otherwise if it is too hot they will not cook through. Turn over until cooked
• Remove and place on kitchen paper to drain. Continue with remaining mixture.

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