Thai Pumpkin Cous Cous Fritters are a lovely alternative to the usual fritters that we make. Served with a dollop of yoghurt these fritters are divine!
Thai Pumpkin Cous Cous Fritters
Course: Recipes, Vegetarian
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
1 cup Cous cous-uncooked
1.25 cups Water
1 cup Pumpkin-cubed
1 tbsp Thai seasoning
3 number Shallots-thinly sliced
2 number Eggs-beaten
2 tbsp Plain flour
1 tbsp Olive oil
0.5 cup Olive oil-for shallow fry
Directions
- Heat oven to 200 degrees.
- Place pumpkin cubes on a baking tray drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until brown.
- Bring water to the boil in saucepan, now add cous cous to boiled water and remove from heat with lid on saucepan.
- Let cous cous stand for 5 minutes (still with lid on), then separate with a fork. Remove lid & allow to cool slightly.
- Chop shallots and place in mixing bowl, add flour, thai seasoning and mix.
- Add eggs and mix. Add cous cous mix then pumpkin and gently toss through.
- Roll into 8 fritters.
- Heat oil over medium to high heat then add fritters turning once after 2-3 minutes when golden brown.
- Serve with a green salad and greek yoghurt as dipping sauce.
- Recipe Hints and Tips:
- Thai Pumpkiin Cous Cous Fritters are suitable for freezing for up to 2 months, either cooked or uncooked.
- Keep refrigerated for 4 days once cooked. They can be made 1 day in advanced if kept refrigerated.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…