Asparagus / Carrot / Eggs / Honey / Lunch / Prosciutto / pumpkin / Savoury / Yoghurt

Sunblush Fritters with Honey-baked Prosciutto

These coriander-spiked carrot and pumpkin fritters are happy to be a light and summery supper option when you’d rather be watching the sunset than fluffing about in the kitchen. Paired with crispy strips of honey-baked prosciutto and a cool, refreshing cucumber yoghurt my Sunblush Fritters are by turns salty, crisp, earthy, yielding and sweet.

For the fritters:

3 large carrots, coarsely grated

½ butternut pumpkin, coarsely grated

1 red onion, finely sliced

1 small bunch of coriander leaves, chopped

20g chickpea (besan) flour – plain all-purpose flour can be substituted

2 eggs, lightly beaten

1 tbsp ground coriander

6 asparagus spears, finely shaved with a vegetable peeler

Extra virgin olive oil

For the yoghurt:

½ cucumber, peeled, deseeded and coarsely grated

1½ cups thick natural yoghurt

1 tbsp lemon juice

Salt and pepper

For the honey-baked prosciutto:

6 slices of prosciutto


Preheat oven to 200C

Combine the carrot, pumpkin, onion, coriander leaves, ground coriander, flour and eggs in a bowl. Season with salt and pepper and mix well. Form the mixture into 12 round cakes, flattening them with the palm of your hand, and pop them onto a tray. If you have time, chill them for up to 30 minutes to firm them up.

In the meantime, lay out the pieces of prosciutto on a piece of baking paper on a baking tray. Brush each slice with honey and pop into a hot oven to bake until golden and crispy.

Heat some olive oil in a pan and fry the fritter cakes for a couple of minutes on each side until golden. Remove to a plate.

For the cucumber yoghurt, stir cucumber into yoghurt with the lemon juice and some salt and pepper to taste.

To assemble layer fritters with a dollop of the cucumber yoghurt, and a few slices of honey-baked prosciutto. Finally, top with shaved asparagus and a drizzle of extra virgin olive oil.

Serves 2-3

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