Air Fryer Recipe
Crispy Pumpkin and Beetroot Fritters
These crispy pumpkin and beetroot fritters are simple to put together and cook beautifully in the air fryer, turning golden with a satisfying crunch.
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 into a bowl with ¾ tsp of the salt, toss everything together well and leave for 10 minutes.
- Wrap the vegetables in a clean tea towel and squeeze firmly to get rid of excess moisture.
- Tip the vegetables back into a dry bowl, then add the 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 no floury patches remain and the mixture holds together when pressed.
- Shape the mixture into 10–12 patties, each about 1.5cm thick.
- Preheat the air fryer to 190°C for 3 minutes.
- Lay a perforated parchment liner in the basket, arrange the fritters in a single layer, then lightly spray or brush the tops with oil.
- Air fry at 190°C for 8 minutes, then turn them carefully and spray or brush the other side with oil.
- Cook for a further 5–7 minutes, until crisp and browned.
- Leave to rest on a wire rack for 3 minutes before serving.
Nutrition
Calories: 250
