Pumpkin and carrot fritters with fennel salad

Pumpkin and carrot fritters with fennel salad

30 mins



  • 1 1/2 cups (225g) self-raising flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 1/4 cups (310ml) milk
  • 1 cup coarsely grated pumpkin
  • 1 cup coarsely grated Wilcox carrot
  • 1 baby fennel, thinly shaved, fronds reserved
  • 1/3 cup (100g) mayonnaise
  • 1/3 cup (100g) sour cream
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons horseradish cream
  • 200g sugar snap peas, halved lengthways
  • 120g pkt Coles Australian Baby Rocket
  • 2 avocados, stoned, peeled, coarsely chopped
  • 1 lemon, zested, juiced
  • 2 teaspoons olive oil


  • Step 1 Place the flour in a large bowl. Whisk eggs and milk in a jug. Add to the flour and stir to combine. Stir in the pumpkin and carrot. Season well.
  • Step 2 Coarsely chop half the reserved fennel fronds and add to the pumpkin mixture. Spray a large non-stick frying pan with olive oil spray and heat over medium-low heat. Pour three 1/4-cup (60ml) portions of mixture in the pan, allowing room for spreading.
  • Step 3 Cook for 2 mins or until small bubbles appear on the surface of the fritters. Turn and cook for a further 1-2 mins or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining fritter mixture.
  • Step 4 Meanwhile, combine the mayonnaise, sour cream, mustard and horseradish in a medium bowl. Add 1 tablespoon hot water and stir to combine.
  • Step 5 Place the sugar snap pea in a medium heatproof bowl and cover with boiling water. Set aside for 1 min. Refresh under cold water. Place in a bowl with the shaved fennel and rocket. Toss to combine
  • Step 6 Place the avocado, remaining reserved fennel fronds, lemon zest, lemon juice and oil in a small bowl. Gently toss to combine. Season.
  • Step 7 Divide the salad and fritters among serving plates. Top fritters with the avocado mixture. Drizzle the salad and fritters with mustard sauce.

Recipe courtesy of www.taste.com.au

Serving size 4

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