If pumpkin isn't your cup of tea, this might just change your mind! It is so super delicious that I could have finished the whole plate all by myself. Sweet little pumpkin batons covered in a crunchy curry-flavoured batter, then tossed in a spicy mayonnaise sauce. I actually made this two days in a row, and I should probably wait a while before making it again. Ahem...not exactly friendly to the waistline.
The difference between the first picture above and the one below is that with the first one, I poured the mayonnaise over the pumpkin, then tossed it in the wok. That way, the fritters are coated in the creamy sauce. With the one below, I fried the mayonnaise before tossing in the pumpkin, which was what the recipe requested, and of course, the mayonnaise turned to oil. These fritters also taste fantastic on its own (without the sauce) and make a great snack.
Here is the recipe:
Curried Pumpkin Fritters in Spicy Mayonnaise
Adapted from Kuali.com
450g pumpkin (clean weight), cut into thick slices
5 bird's eye chillies, chopped
2 sprigs curry leaves
1 tbsp butter
4 tbsp mayonnaise
1/8 tsp chilli powder
1 tbsp meat curry powder
Dash of ground black pepper
1/8 tsp salt
1/4 cup self-raising flour
1 tbsp rice flour
1 tbsp cornflour
½ tsp oil
- Combine batter ingredients in a mixing bowl and leave aside for 5-6 minutes.
- Dip pumpkin pieces in the batter and deep-fry in hot oil until golden brown. Remove from oil and set aside.
- Melt butter in a wok and fry curry leaves and bird's eye chillies until fragrant. Toss in the pumpkin and add mayonnaise and chilli powder. Toss well to coat the pumpkin pieces evenly. Dish out and serve immediately. Sprinkle with some dried chilli flakes if desired for extra spiciness!