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Pumpkin rosemary fritters with a yoghurt coriander sauce


  • Put the  pumpkin and onion with the flour, 1 egg, the parmesan, Cajun spice, rosemary and seasonings in a large bowl. Mix well, using your hands, gradually adding the breadcrumbs and extra egg, if needed.
  • Then form the mixture into patties and fry in plenty of hot oil. Drain well on kitchen paper towels.
  • To make the sauce, combine the yoghurt, coriander, seasonings and lemon juice. Taste for seasoning. 
  • Serve the fritters with a dollop of sauce on top with a garnish of coriander.


  • 6 cups grated pumpkin
  • ½ onion, diced
  • 1 cup plain flour
  • 1-2 eggs
  • ¼ cup freshly grated parmesan
  • ½-1 tspn Cajun spice
  • 1-2 tspn freshly chopped rosemary
  • freshly ground salt & pepper
  • 2 cups packet breadcrumbs
  • vegetable oil
  • ½ cup plain yoghurt
  • 2-3 tbsp freshly chopped coriander
  • juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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