Pumpkin and courgette fritters

250 g prepared pumpkin
250 g courgettes
3 eggs
3 or 4 tablespoons self-raising flour, or add a teaspoon of baking powder for savoury baking to Italian '00' flour
Salt and pepper
Optional: 50 g shelled pumpkin seeds, readily available in supermarkets
These little fritters are fat-free and very tasty.

I coarsely grate the pumpkin.

I grate the courgettes.

I mix the two vegetables together.

I add the eggs, salt and pepper and mix well.

I add the flour. Judge whether you need 3 or 4 tablespoons; the mixture must hold together well.

I mix well and add the pumpkin seeds. They are optional, but work really well because they add crunch.

I take a non-stick frying pan. This is essential, as it allows you to leave out oil and butter completely.
I used a drizzle of oil, then wiped it away with kitchen paper, just to grease the pan initially.

Using 2 spoons, I put small heaps of mixture in the pan and flatten them slightly.

Once a crust has formed, I turn them over. You will see them become golden as they dry out; they cook quickly.
Continue with the rest. Between batches, you can wipe the pan with lightly oiled kitchen paper, but with a good non-stick pan this will not be needed.
You can add a drizzle of oil just before eating.
Excellent alongside a main course, or with cheeses and cured meats.
If you do not like pumpkin, make them with courgettes only. In that case, after grating them, squeeze them thoroughly in a tea towel, as courgettes contain a lot of water that would be released during cooking.