Pumpkin fritters with prawns

Ingredients

• 1 1/2 tablespoons olive oil
• Finely pared zest of 1 lemon, plus lemon wedges to serve
• 18 green prawns, peeled (tails intact), deveined
• Thick Greek-style yoghurt, to serve
• Micro herbs, to serve (see note)
• 1 teaspoon fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 150g cooked pumpkin, mashed
• 1 onion, grated
• 2 long green chillies, seeds removed, finely chopped
• 2 tablespoons chopped coriander leaves
• 1 teaspoon baking powder
• 2/3 cup (100g) chickpea (besan) flour (see note)
• 1/4 cup (50g) rice flour
• Sunflower oil, to shallow-fry

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