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Export 15 ingredients for grocery delivery
Step 1
For the fritters, toast fennel, cumin and coriander seeds in a dry frypan over medium heat for 1 minute or until fragrant. Transfer seeds to a spice grinder or mortar and pestle and grind until a fine powder.
Step 2
Place spice mixture in a bowl with the pumpkin, onion, green chilli, coriander leaves, baking powder, chickpea and rice flours and 1 teaspoon salt, then gradually stir in 200ml water until you have a soft batter. Heat 2cm sunflower oil in a large frypan over medium heat. Working in batches, cook heaped tablespoonfuls batter in the oil for 1-2 minutes each side until golden and crisp. Drain on paper towel and keep warm.
Step 3
Place the olive oil and lemon zest in a frypan over medium-high heat. Season the prawns and cook for 1-2 minutes each side until just cooked through.
Step 4
Divide fritters among plates. Top with prawns and yoghurt, then drizzle over a little lemon oil from the pan. Garnish with micro herbs, then season and serve with lemon wedges.
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