Ingredients
Method
1.Dry-fry cumin in large frying pan, stirring, until fragrant.
2.Combine yoghurt with half the cumin in small bowl.
3.Combine egg, flour and buttermilk in large bowl with pumpkin, onion, lamb and remaining cumin.
4.Heat oil in same pan; shallow-fry ¼ cup of batter for each fritter, in batches, until fritters are browned lightly. Drain on absorbent paper. Serve fritters with yoghurt.
Leftover roast chicken can be used in place of the lamb in this recipe. Tarragon marries beautifully with chicken, so instead of using ground cumin, add 2 teaspoons finely chopped fresh tarragon to the batter.
Note
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