Feta and Pumpkin Fritters
By Sarah Axtell, ND • September 10, 2014
Pumpkin and cumin work so well together, and the addition of salty feta makes these fritters quite irresistible. Eat them just as they are, or serve them with salad and plain yogurt for dipping.
1 can organic pumpkin
1/2 cup fine rice/ or oat flour
2 tbsp cornstarch
1/2 cup crumbled goat feta
2 eggs, lightly beaten
1/2-1 tsp ground cumin (to taste)
Salt and freshly ground black pepper
2 tbsp coconut oil
3 tbsp plain yogurt (I use goat yogurt)
Top with chives (optional)
1. Sift the flour and cornstarch into a large mixing bowl. Add goat feta, pumpkin, eggs, and cumin, and mix well. Season with salt and pepper.
2. Heat 1 tbsp oil in a medium nonstick skillet over medium heat. Add 2 heaping tbsp battter per fritter and cook for 2-3 mins. Flip over and flatten slightly with the back of a spatula, then cook for an additional 2 mins, or until golden brown and cooked through.
3. Serve fritters with salad and if desired, yogurt and chive topping.
(Adapted from The Complete Low-Fodmap Diet)
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.