Pumpkin Fritters

Welcome to the final day of Pumpkin Week! I’ve been really into fritters lately (see HERE) so we’re rounding out or recipes with a PUMPKIN FRITTERS recipe!

I really loved putting together this week of pumpkin recipes! It’s something that I would love to do a few times a year. I’m strongly debating doing a cocktail week in early December (!!!) if I can find the time to test all of the recipes. It would be ridiculously hard work….having to recipe test cocktails day after day…but I want to do it for you :)

For the fritters: I wanted a recipe where we could use fresh pumpkin (is similar ways that we often use other squashes) instead of canned pumpkin puree. I did a video for a client recently where she put fresh chunks of pumpkin in a curry and it was SO GOOD and so I wanted to come up with other fun ways to use fresh pumpkin. There are so many recipes out there for other squashes but not very many that utilize fresh pumpkin. I hope to fix that :)

Oh, and that pumpkin curry recipe that I was talking about can be found HERE.

To make the fritters, we just need a skillet with hot oil in it and a big bowl. All of the ingredients get mixed together into the same bowl while the oil is getting hot. Once ready, we’ll drop about 1/8 of a cup of the pumpkin batter into the skillet and flatten it lightly. 

The pumpkin fritters are fried for about 3-4 minutes on each side so that they’re a nice golden brown all around.

AND that’s it. Super simple and easy and SO GOOD! The parmesan and pumpkin combo is one that I really love!

AND that’s a wrap on Pumpkin Week 2018! In case you’ve been following along very closely (is anyone doing that!?) I had originally planned on posting 6 recipes. BUT life is busy and instead of finishing that last recipe, I took Jemma to a pumpkin patch and farm this morning to spend time with family :) The perfect ending to pumpkin week, right?

5 from 2 votes

Pumpkin Fritters

By Brita Britnell

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 9 fritters

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These Pumpkin fritters are simple to make and so delicious!

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Ingredients 

1x2x3x

• ▢ 2 cups grated pumpkin, I use the larger grate option on my box grater
• ▢ ⅓ cup parmesan cheese, shredded
• ▢ ½ teaspoon garlic powder
• ▢ 1 egg
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 tablespoon fresh rosemary, finely chopped
• ▢ 4 tablespoons flour
• ▢ ½ teaspoon salt and pepper
• ▢ Oil for frying

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Instructions 

• In a large bowl, combine the pumpkin, parmesan, garlic powder, egg, and rosemary. Stir to combine.
  2 cups grated pumpkin, ⅓ cup parmesan cheese, ½ teaspoon garlic powder, 1 egg, 1 tablespoon fresh rosemary
• Add in the flour, salt and pepper, and baking powder. Mix to combine.
  1 ½ teaspoons baking powder, 4 tablespoons flour, ½ teaspoon salt and pepper
• In a medium-large skillet, heat a thin layer of oil until hot. Taking about 1/8 cup of the pumpkin batter, put it into the hot oil and flatten lightly with your hands (be careful!).
  Oil for frying
• Cook until golden brown on each side, about 3-4 minutes per side.

Nutrition

Calories: 42kcal, Carbohydrates: 5g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.5g, Trans Fat: 0.002g, Cholesterol: 21mg, Sodium: 267mg, Potassium: 105mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 2256IU, Vitamin C: 2mg, Calcium: 93mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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