Ingredients

600 g butternut pumpkin, peeled and cut into small pieces

2 large eggs, beaten

1 garlic clove, very finely chopped

3 tablespoons finely chopped flat-leaf parsley leaves

3 tablespoons almond meal

3 tablespoons arrowroot or tapioca flour

sea salt and freshly ground black pepper

2 tablespoons Incredible Coconut Oil for frying

sesame seeds, to serve

fresh herbs, to serve (optional)

ZUCCHINI HUMMUS

150 g zucchini (1 medium-sized), cut

lengthways into thick ribbons

3 tablespoons flat-leaf parsley or

mint leaves

zest and juice of 1 lemon

1 garlic clove

1 tablespoon Avocado Oil, plus extra to drizzle

1 tablespoon tahini

sea salt and sea salt

Method

Preheat the oven to 200C and line a baking tray with baking paper.

To make the zucchini hummus, arrange the zucchini ribbons on the prepared baking tray in a single layer and roast for 10–15 minutes, or until lovely and softened. Transfer the zucchini pieces to a food processor with the remaining ingredients and blitz to a smooth puree. Set aside.

For the fritters, set a steamer over a saucepan filled with a little water and bring to the boil. Add the pumpkin, cover with a lid and steam for 3–5 minutes, or until tender. Transfer to a bowl and mash with a fork, then add the egg, garlic, parsley, almond meal and arrowroot or tapioca flour. Mix well to form a smooth batter. Season with salt and pepper.

Heat the coconut oil in a frying pan over medium heat. Working in batches, carefully lower heaped tablespoons of the batter into the pan and gently flatten with a spatula. Fry for 8–10 minutes, turning halfway through cooking, until golden brown and cooked through. Remove from the pan and drain on paper towel.

Divide the fritters among plates, top with dollops of zucchini hummus, a drizzle of avocado oil and sprinkle sesame seeds and micro herbs (if using) over the top.

Enjoy!