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
- eggs
- 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
I love variety! These fritters are delicious with yoghurt as a dipping sauce (see how to make your own yoghurt here), or even tzatziki.
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.
Pumpkin fritters
Ingredients
- 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 teaspoon dried sage
- ½ teaspoon smoked paprika
- ½ cup grated cheese
- 4 spring onions finely chopped
- 3 tbsps olive oil
Instructions
- 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.
Beth Pierce says
These look so delicious and yummy! I can't wait to make these!
Kylie says
Let me know if you love them!
Katherine says
These are awesome family-friendly fritters!
Kylie says
They sure are! So quick and easy to make.
Beth Sachs says
Such an easy recipe and the kids loved them for lunch with homemade salsa.
Kylie says
They are so good with salsa!
Kate says
Those look so delicious and wow, your kids lunchboxes are so colourful and packed with yummy things! Bookmarking these to try soon x
Kylie says
My kids love their lunchboxes! I try to get as much veg in as possible during the day.