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Pumpkin fritters with prawns

Name: Pumpkin fritters with prawns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 1/2 tablespoons olive oil; Finely pared zest of 1 lemon, plus lemon wedges to serve; 18 green prawns, peeled (tails intact), deveined; Thick Greek-style yoghurt & micro herbs, to serve (see note); 1 teaspoon fennel seeds; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 150g cooked pumpkin, mashed; 1 onion, grated; 2 long green chillies, seeds removed, finely chopped; 2 tablespoons chopped coriander leaves; 1 teaspoon baking powder; 2/3 cup (100g) chickpea (besan) flour (see note); 1/4 cup (50g) rice flour; Sunflower oil, to shallow-fry

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20m

15m

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Turn pumpkin into golden crispy fritters to serve with prawns this Australia Day.

1 1/2 tablespoons olive oil
Finely pared zest of 1 lemon, plus lemon wedges to serve
18 green prawns, peeled (tails intact), deveined
Thick Greek-style yoghurt & micro herbs, to serve (see note)

Pumpkin fritters

1 teaspoon fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
150g cooked pumpkin, mashed
1 onion, grated
2 long green chillies, seeds removed, finely chopped
2 tablespoons chopped coriander leaves
1 teaspoon baking powder
2/3 cup (100g) chickpea (besan) flour (see note)
1/4 cup (50g) rice flour
Sunflower oil, to shallow-fry

Method

1.

For the fritters, toast fennel, cumin and coriander seeds in a dry frypan over medium heat for 1 minute or until fragrant. Transfer seeds to a spice grinder or mortar and pestle and grind until a fine powder.
2.

Place spice mixture in a bowl with the pumpkin, onion, green chilli, coriander leaves, baking powder, chickpea and rice flours and 1 teaspoon salt, then gradually stir in 200ml water until you have a soft batter. Heat 2cm sunflower oil in a large frypan over medium heat. Working in batches, cook heaped tablespoonfuls batter in the oil for 1-2 minutes each side until golden and crisp. Drain on paper towel and keep warm.
3.

Place the olive oil and lemon zest in a frypan over medium-high heat. Season the prawns and cook for 1-2 minutes each side until just cooked through.
4.

Divide fritters among plates. Top with prawns and yoghurt, then drizzle over a little lemon oil from the pan. Garnish with micro herbs, then season and serve with lemon wedges.