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Cheesy zucchini fritters with pumpkin and buttermilk mash

  • 0:30 Prep
  • 0:40 Cook
  • 4 Servings


  • 1.25kg kent pumpkin, peeled, roughly chopped
  • 5 garlic cloves, unpeeled
  • 1 tablespoon extra virgin olive oil
  • 3 zucchini, coarsely grated
  • 150g green cabbage, finely shredded
  • 75g reduced-fat fetta, crumbled
  • 1/2 cup reduced-fat fresh ricotta, crumbled
  • 1/3 cup plain flour
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh dill, plus extra sprigs, to serve
  • Olive oil spray
  • 1/3 cup buttermilk
  • Lemon zest, to serve
  • 200g steamed green beans, to serve


  • 1
    Preheat oven to 230C/210C fan-forced. Line 2 large baking trays with baking paper.
  • 2
    Place pumpkin and 3 unpeeled garlic cloves on 1 prepared tray. Drizzle with oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool slightly.
  • 3
    Meanwhile, peel and crush remaining 2 garlic cloves. Place zucchini, cabbage, crushed garlic, fetta, ricotta, flour, egg and dill in a large bowl. Stir until well combined. Using 1⁄4 cup at a time, spoon mixture, 5cm apart, on remaining prepared tray to make 12 fritters. Using the back of a spoon, slightly flatten. Spray with oil. Bake for 30 minutes or until golden and tender. Stand for 5 minutes on trays.
  • 4
    Squeeze roasted garlic from skins and place with pumpkin in a bowl. Mash until almost smooth. Stir in buttermilk. Season with salt and pepper. Cover to keep warm.
  • 5
    Sprinkle fritters with extra dill and lemon zest. Serve with mash and beans.

Source: taste.com.au


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