These have been something I have had in the works for a couple of months now and I am so EXCITED to be sharing the recipe. I wanted them to be something that can be made a shared at a picnic and the kind of thing that can not only be a great snack but also a great compliment to any meal. I love these smothered in a thick layer of avocado, served with dinner or just eating them straight off the pan. I remember when nonna used to make us zucchini fritters we would all wait by the stove to eat them fresh so I wanted to make something similar. I really hope you enjoy these! If you make them please send me a photo because I would absolutely LOVE to see!
Recipe (Makes 22 Fritters)
For the pumpkin:
½ jap pumpkin
2 tbsp olive oil
Assembling the fritter:
1 can 400g chickpeas, well rinsed
Juice of half a lemon
1 clove crushed garlic
1 tsp chilli flakes
¼ cup tahini
¼ cup coconut yogurt
3 tbsp paprika
2 tbsp salt
1 cup coconut flour
2 ½ cup buckwheat flour
¼ cup maple syrup
Remove the skin of the pumpkin and chop into large chunks. Place the pumpkin a non-stick tray. Pour over 2 tbsp olive oil and season with salt.
Bake in 180C oven for 40 minutes. Allow to cool.
In a food processor, add the cooled pumpkin, chickpeas, lemon juice, crushed garlic, chilli flakes, tahini, coconut yogurt, paprika and 2 tbsp salt. Pulse until it forms a thick paste.
In a small bowl whisk together the three eggs.
Transfer the pumpkin mixture into a large bowl. Add the eggs, coconut flour, buckwheat flour and maple syrup. Taste for seasoning.
Line a plate with paper towel to absorb any excess oil after frying.
Preheat a non-stick pan with a few tablespoons of olive oil over medium heat.
Take tablespoons of the fritter mixture and cook for 3 minutes on each side. The size of the fritter is up to you, I use about a ¼ cup for each fritter.