Mix kitchen herbs, flour, cornstarch and salt in a baking bowl. Add half of the water, stir until smooth. Add remaining water, stir to form a smooth dough. Cover and let stand at room temperature for about thirty min.
Coarsely chop vegetables, stir into the dough together with grated lemon zest.
Preheat the stove to 60 °C, preheat the plate and griddle.
Fill the wok or an uncoated frying pan with oil to a height of about two cm and heat. Pour 1 tablespoon of batter per fritter into the frying pan, bake over medium heat for about two minutes. Remove, brush with soy sauce, keep warm. Repeat the process.
Serve: Arrange vegetable fritters on a lettuce leaf. Serve chutney separately.
Tip: instead of coarsely chopping vegetables, grate them on a rösti grater.
Chutney: Heat oil in a frying pan, add onion, sauté. Add pumpkin, steam for about two minutes. Add water, bring to a boil, reduce heat. Add all remaining ingredients, mix. Cover and cook, stirring occasionally, for about
Thirty minutes, until the mixture is viscous. Cool pumpkin chutney in frying pan, remove chili and cinnamon sticks.
Our tip: It is best to use fresh herbs for extra flavor!
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