Colour me Autumn and call me healthy: Zucchini, pumpkin and sage fritters

March 28, 2013 — Leave a comment


Ever wondered how it happens people often get sick this time of year? How all of a sudden latent bugs take us down? In TCM we look at the seasonal shift. We have just transitioned from “damp” late summer to the polar opposite “dry” autumn. Our sensitive little bodies are reacting to the energetic change and not even us TCM doctors are immune to the effects.

However, we can assist our bodies to cope. I love to do this through food (of course!)…this time of year taking advantage of gorgeous autumn produce coloured yellow, orange, brown with a hint of green. And fritters are one helluva enjoyable way to eat ’em.

Zucchini, pumpkin and sage fritters (gluten free):

1 c.of besan flour (also known as chickpea and/or garbanzo flour)
¾ c. of water
1 c. of grated zucchini*
1 c. of grated pumpkin *
¾ cup of leek, thinly sliced half moons*
2 generous tsp fresh sage* (halve if dried)
Salt and pepper to taste
Ghee for cooking

1. Squeeze the excess of water out of the grated zucchini an pumpkin

2. Sift the besan flour into a large bowl and whisk the water into it until smooth.

3. Add the rest of the ingredients into the besan batter and stir well to combine.

4. Heat a pan with a little bit of ghee and drop generous tablespoons of the batter into the pan. Cook until browned and turn to brown the other side.

Serve topped with halved roasted tomatoes*, whipped ricotta and marinated feta (whip with a whisk like you would cream) and a squeeze of lemon*.

*denotes in season


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