Luke Hines’ easy gluten-free pumpkin fritters

Method

Step 1.

Combine 1 egg with the tapioca flour, garlic, dried parsley and a pinch of salt in a large bowl and whisk well. Add the mashed pumpkin and mix into a thick batter.

Step 2.

Heat 1⁄2 cup of the olive oil in a large, deep frying pan over medium–high heat until it reaches 180°C or a small piece of pumpkin batter sizzles when added. Working in batches if needed, add heaped tablespoon amounts of the batter to the hot oil and fry for 3–4 minutes on each side, or until golden brown on all sides. Transfer to paper towel to drain. You should get 16 fritters.

Step 3.

Meanwhile, fry the remaining eggs in the extra 1 tbsp of olive oil in a large non-stick frying pan over medium–high heat, sunny-side-up, until just cooked.

Step 4.

For your avocado salsa, combine the avocado, tomato and chilli flakes with a pinch of salt and pepper in a small bowl and gently mix (without mashing the avo).

Step 5.

To serve, plate up your eggs with the pumpkin fritters, then add generous dollops of the avocado salsa, season well and eat. Store leftovers in an airtight container in the fridge and enjoy cold for lunch the next day. Citrus cuts through the richness of the avocado wonderfully, so feel free to add a squeeze of lemon or lime juice to your salsa.

PRO TIP:

You can reduce the calories in this dish by using an air-fryer. Prepare your fritters, spray them lightly with olive oil and air fry until golden brown, crispy and cooked through. Serves 2.