# Thai Pumpkin Cous Cous Fritters

- Link: https://stayathomemum.com.au/recipes/lunch/thai-pumpkin-cous-cous-fritters/
- Published: 2013-10-15T05:54:52+11:00
- Author: Lydia Williams

Thai Pumpkin [Cous Cous ](https://stayathomemum.com.au/recipes/beef-and-vegetable-cous-cous/)
[Fritters](https://stayathomemum.com.au/recipes/corned-beef-fritters-2/) are a lovely
alternative to the usual fritters that we make. Served with a dollop of yoghurt 
these fritters are divine!

![Delicious thai pumpkin couscous fritters topped with sour cream and herbs perfect
for a quick heal](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2013/
10/Thai-Pumpkin-Cous-Cous-Fritters11.jpg?resize=1000%2C690&quality=89&ssl=1 "Thai
Pumpkin Cous Cous Fritters")

 [  Pin ](https://www.pinterest.com/pin/create/button/?url=https://stayathomemum.com.au/recipes/lunch/thai-pumpkin-cous-cous-fritters/&media=https://stayathomemum.com.au/wp-content/uploads/2013/10/Thai-Pumpkin-Cous-Cous-Fritters11.jpg&description=)

 [  Print ](https://stayathomemum.com.au/recipes/lunch/thai-pumpkin-cous-cous-fritters/#wpzoom-premium-recipe-card)

## Thai Pumpkin Cous Cous Fritters

 Recipe by Stay at Home Mum

0.0 from 0 votes

 Course: Recipes, Vegetarian

Servings

 Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

  Cook Mode

### Ingredients

 * 1 cup Cous cous-uncooked
 * 1.25 cups Water
 * 1 cup Pumpkin-cubed
 * 1 tbsp Thai seasoning
 * 3 Shallots-thinly sliced
 * 2 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.

[[

![author avatar](https://secure.gravatar.com/avatar/71ed5bf7c9501d7d38816ac6240c33deb62b671529d92f81bedfb41b8f1df836?
s=300&d=mm&r=pg)

 Lydia Williams

 Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum
kitchen. In between cooking and and trialing all our recipes you can find her photographing
her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband
who understands her passion for food.

 [See Full Bio](https://stayathomemum.com.au/author/lydiaw/) [  ](https://stayathomemum.com.au/author/lydiaw/)