Anything zucchinis can do, pumpkin can do better, says the cookbook author – including this fuss-free meal of fritters with pickles
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If you’ve ever thought “Oh my gourd!” about some leftover Kent pumpkin that’s gone soupy in your crisper, you’re not alone. Once you’ve made a batch of pumpkin soup, the remaining wedge tends to languish in the fridge until it becomes squelchy or a little blue around the edges and starts making advances towards the compost.
But if you think of pumpkin as zucchini’s weathered winter cousin, it’s much easier to get creative. Anywhere you’d put grated zucchini, you can sub grated pumpkin – such as in a slice, a muffin or a fritter.
Continue reading… Anything zucchinis can do, pumpkin can do better, says the cookbook author – including this fuss-free meal of fritters with picklesCheck out more Alice Zaslavsky recipesGet our weekend culture and lifestyle emailIf you’ve ever thought “Oh my gourd!” about some leftover Kent pumpkin that’s gone soupy in your crisper, you’re not alone. Once you’ve made a batch of pumpkin soup, the remaining wedge tends to languish in the fridge until it becomes squelchy or a little blue around the edges and starts making advances towards the compost.But if you think of pumpkin as zucchini’s weathered winter cousin, it’s much easier to get creative. Anywhere you’d put grated zucchini, you can sub grated pumpkin – such as in a slice, a muffin or a fritter.Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Continue reading… Australian food and drink, Life and style, Australian lifestyle, Food
