Air Fryer Recipe
Crispy Pumpkin and Beetroot Fritters
Crispy pumpkin and beetroot fritters are a delightful and easy-to-make dish, perfect for air frying to achieve a crunchy texture.
Ingredients
- 350g peeled pumpkin, coarsely grated
- 200g raw beetroot, peeled and coarsely grated
- 1 tsp fine sea salt, divided
- 2 spring onions, finely sliced
- 1 small garlic clove, finely grated
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground coriander
- 1 large egg, beaten
- 60g plain flour
- 25g cornflour
- 50g panko breadcrumbs
- 40g feta, crumbled, optional
- 1 tbsp chopped fresh parsley or coriander
- 1 tbsp olive oil
- Freshly ground black pepper
Method
- Put the grated pumpkin and beetroot in a bowl with ¾ tsp of the salt, toss well and leave for 10 minutes.
- Squeeze the vegetables in a clean tea towel to remove excess moisture.
- Return the vegetables to a dry bowl and add spring onions, garlic, cumin, smoked paprika, ground coriander, remaining salt, black pepper, beaten egg, plain flour, cornflour, panko, feta if using, herbs, and olive oil.
- Mix until the flour disappears and the mixture holds together when pressed.
- Shape into 10–12 patties, about 1.5cm thick.
- Preheat the air fryer to 190°C for 3 minutes.
- Place a perforated parchment liner in the basket, arrange the fritters in a single layer, and spray or brush the tops lightly with oil.
- Air fry at 190°C for 8 minutes, then turn carefully and spray or brush the second side with oil.
- Cook for another 5–7 minutes until crisp and browned.
- Rest on a wire rack for 3 minutes before serving.
Nutrition
Calories: 250
