Name: Pumpkin Fritters with Miso Mayo & Date Ketchup
Prep time: 30 min
Cook time: 15 min
Yield: 4 people
Cuisine: Asian
Ingredients: 4 cups pumpkin, peeled & shredded; 2 cups silverbeet or kale leaves, chopped; 3 spring onions, finely sliced or ½ onion, finely chopped; 1 cup chickpea flour (or white flour); 1 tsp baking powder; 4 eggs; ½ cup water; 1 T white miso; 1 tsp salt; 2 egg yolks; 1 T white miso; 1 T rice wine vinegar; 1 tsp sesame oil; ¾ cup The Good Oil Rapeseed Oil; Salt to taste; 1 T butter; 3 cloves garlic, finely chopped; 100g dried dates, chopped; ¼ cup white wine vinegar; 1 tsp fresh ginger; 1½ T maple syrup; 1 T soy sauce; 2 T Worcestershire sauce; 1 tin tomatoes

Difficulty

Medium

Serves

4 people

Cooking time

45 minutes

Print

Print Recipe

Social

How To Make Pumpkin Fritters with Miso Mayo & Date Ketchup

These pumpkin fritters are a take on the Japanese pancake okonomiyaki. If you are short on pumpkin just top up with shredded carrot. The combination of the miso mayo and the date ketchup with the fritters is delicious. Make sure the heat isn’t too high so the middle of the fritter cooks through.

Ingredients (Fritters)

4 cups pumpkin, peeled & shredded
2 cups silverbeet or kale leaves, chopped
3 spring onions, finely sliced or ½ onion, finely chopped
1 cup chickpea flour (or white flour)
1 tsp baking powder
4 eggs
½ cup water
1 T white miso
1 tsp salt

Ingredients (Mayo)

2 egg yolks
1 T white miso
1 T rice wine vinegar
1 tsp sesame oil
¾ cup The Good Oil Rapeseed Oil
Salt to taste

Ingredients (Ketchup)

1 T butter
3 cloves garlic, finely chopped
100g dried dates, chopped
¼ cup white wine vinegar
1 tsp fresh ginger
1½ T maple syrup
1 T soy sauce
2 T Worcestershire sauce
1 tin tomatoes

Method (Fritters)

Peel the pumpkin, then finely shred the pumpkin using a mandolin or the grater attachment on a food processor.
Add the flour and baking powder to a large bowl. Add the eggs to the flour, and whisk until smooth. Mix the water with miso until combined, then add to the flour egg mixture. Fold in the pumpkin, onion, greens, salt and stir till combined.
Heat a fry pan over a medium heat. Add the rapeseed oil to cover the bottom of the pan so the fritters get nice and crispy. Add ¼ of the fritter mix to the fry pan and spread out evenly. Cook until golden, then flip and cook on the other side. Keep warm in a low oven while you cook the remaining fritters.

Method (Mayo)

In a bowl combine the egg yolks, miso and vinegar. Whisk well to combine. Mix the sesame oil with the rapeseed oil, then slowly pour into the egg mixture whisking as you go. Keep adding the oil until it’s nice and thick.
Season to taste.
The mayo can be prepared in advance and keeps for a week in the fridge.

Method (Ketchup)

Heat the butter in a small saucepan, add the garlic and cook until sizzling. Add the chopped dates and vinegar, stir until combined and simmering. Add in the remaining ingredients and bring to a simmer, cook for 15 minutes. Remove from the heat and blend until smooth.
The ketchup can be prepared in advance and keeps for a week in the fridge. Alternatively you can buy okonomiyaki sauce from your local Asian grocer.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

View product