When I received a pumpkin in my Delish order last week it was entirely my fault. But, you have to work with what you got, so I have made a whole host of pumpkin recipes that you will love! And these pumpkin fritters are the perfect thing to make!
But first…that pumpkin!
You need to cook it and then mash it first. You can follow the method in my pumpkin puree post, or use any leftover pumpkin that you might have from a roast or other dinner. For this recipe it only needs to be mashed, not smooth.
How do I freeze them?
- freeze flat on a tray-any oven tray will work
- move to a container when solid this means they won’t stick together
- defrost overnight in the fridge or pop into the lunchbox
- reheating can be done in the microwave, oven or airfryer if you have one!
- double the batch then you will have 20 fritters…or ten days worth of lunchboxes!
These fritters are VERSATILE!
They work for an adult lunch or breakfast, a lunchbox addition or an at home lunch! They are also great as a dinner side, an afternoon snack, or if like me savoury breakfasts are your thing…then they are perfect for breakfast too.
What do I need?
- pumpkin mashed
- self raising flour (see here how to make your own)
- dried sage (swap for oregano, basil, thyme or rosemary)
- smoked paprika (swap for normal paprika if you don’t have smoked)
- spring onions
- grated cheddar cheese
- olive oil (for frying- switch to whatever oil you prefer)
Let’s make fritters!
Step 1: Whisk the eggs in large bowl
Step 2: Whisk in the flour, paprika and dried sage.
Step 3: Switch to a spatula and mix in the pumpkin, spring onions and cheese.
Step 4: Heat the oil in a medium frypan over medium-high heat
Step 5: Place tablespoons of the fritter mix into the hot oil, and press down with a spatula.
Step 6: Flip when golden.
Step 7: Cook until golden on the other side. Remove and drain on paper towel.
How to serve them
For kids, they are great served grazing platter style with loads of fresh veggies. For adults, a simple salad makes them yummy, or tabouli takes them to the next level.
Need more fritter ideas?
- these sweet potato apple fritters are an absolute favourite
- these rainbow fritters are a veggie dream
- chicken and haloumi fritters are great for a protein hit
- these onion fritters are so yummy
- I love these cheesy corn fritters!
Top tips for perfect fritters:
Don’t let your oil get too hot- or they will burn without cooking. Try to make them all a consistent shape and size, if that’s hard use egg rings- they give perfectly round fritters every single time.
Don’t overcrowd you pan, or they tend to poach. I find 3-4 to be the magic number at a time.
- 1 cup mashed pumpkin approx 300 grams of fresh uncooked pumpkin- cooked as per the instruction here
- 2 eggs
- ½ cup self raising flour
- 1 tsp dried sage
- ½ tsp smoked paprika
- ½ cup grated cheese
- 4 spring onions finely chopped
- 3 tbsps olive oil
- Crack the eggs into a large bowl.
- Whisk in the flour, paprika and sage.
- Add the pumpkin, chopped spring onions and cheese.
- Mix well to combine.
- Heat oil in a medium pan over medium heat.
- Place tablespoons of the mix into the pan and squish with a spatula.
- Cook until golden, then flip, and cook on the other side until golden.
- Drain on paper towel.