These coriander-spiked carrot and pumpkin fritters are happy to be a light and summery supper option when you’d rather be watching the sunset than fluffing about in the kitchen. Paired with crispy strips of honey-baked prosciutto and a cool, refreshing cucumber yoghurt my Sunblush Fritters are by turns salty, crisp, earthy, yielding and sweet.
For the fritters:
3 large carrots, coarsely grated
½ butternut pumpkin, coarsely grated
1 red onion, finely sliced
1 small bunch of coriander leaves, chopped
20g chickpea (besan) flour – plain all-purpose flour can be substituted
2 eggs, lightly beaten
1 tbsp ground coriander
6 asparagus spears, finely shaved with a vegetable peeler
Extra virgin olive oil
For the yoghurt:
½ cucumber, peeled, deseeded and coarsely grated
1½ cups thick natural yoghurt
1 tbsp lemon juice
Salt and pepper
For the honey-baked prosciutto:
6 slices of prosciutto
Preheat oven to 200C
Combine the carrot, pumpkin, onion, coriander leaves, ground coriander, flour and eggs in a bowl. Season with salt and pepper and mix well. Form the mixture into 12 round cakes, flattening them with the palm of your hand, and pop them onto a tray. If you have time, chill them for up to 30 minutes to firm them up.
In the meantime, lay out the pieces of prosciutto on a piece of baking paper on a baking tray. Brush each slice with honey and pop into a hot oven to bake until golden and crispy.
Heat some olive oil in a pan and fry the fritter cakes for a couple of minutes on each side until golden. Remove to a plate.
For the cucumber yoghurt, stir cucumber into yoghurt with the lemon juice and some salt and pepper to taste.
To assemble layer fritters with a dollop of the cucumber yoghurt, and a few slices of honey-baked prosciutto. Finally, top with shaved asparagus and a drizzle of extra virgin olive oil.