News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Pumpkin Fritters

Not all kids like pumpkin, but mine love these gluten free pumpkin fritters. We tested recipes during the recent school holidays and decided on this version, flavoured with cumin and chickpeas. I’m very happy to add that they are now on the request list for school lunches! They also make a great light vegetarian meal served with salad.

350g butternut pumpkin, cut into 2cm cubes
400g can chickpeas
1 egg, lightly beaten
1 small onion, finely diced
1 ½ teaspoons ground cumin
2 tablespoons fresh coriander, leaves picked
3 tablespoons plain gluten free flour
Salt & ground black pepper
Olive oil

Cook pumpkin in salted water until soft. Drain well, mash and set aside.
Heat 1 tablespoon of olive oil in a small saucepan. Add onion and stir over low heat until soft. Add cumin and stir for another 2-3 minutes until fragrant. Remove from heat.
Drain and rinse the chickpeas, then add half to a large bowl and mash until smooth. Add pumpkin, onion, egg, flour, coriander and remaining chickpeas. Combine well and season with salt and pepper.
Heat oil in a large non-stick frying pan over medium heat. Add ½ tablespoons of fritter mixture to pan, gently pressing flat with the back of spoon. Fry a few minutes on each side until golden and cooked through. Drain on absorbent paper. Delicious served warm with a little natural yoghurt flavoured with ½ garlic clove and squeeze of lemon. If saving for lunches, keep chilled in an airtight container for three days.  Makes approx 25 fritters.


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