Easy Pumpkin Fritters. A Quick and Delicious Recipe

Here  is my pumpkin fritter recipe. These fritters are easy to make and they really are delicious – especially when you have grown the pumpkins in  your own garden!

The fritters always turn out puffy and golden brown.

My Easy Pumpkin Fritters

2 cups boiled and mashed pumpkin (500gm)
½ cup flour (125gm)
2 level teaspoons baking powder,
Pinch of salt
1 beaten egg
A little milk if the consistency is too tight.Pumpkin fritters

Mix well and drop with a tablespoon into hot oil. Lightly brown both sides.
Drain on absorbent paper and serve hot with cinnamon and sugar.

Tip: I don’t like to deep fry or use too much oil so about 1cm of light sunflower oil covering the bottom of the pan is quite enough.   I also don’t use olive oil as the flavour is too distinctive.

Pumpkin fritters do depend on a good pumpkin to start with.  And as pumpkins don’t always have the same consistency you may have to adjust your ingredients.

Try not to use a pumpkin that is too young as it tends to be rather watery.  If you do find that the pumpkin is a bit watery, add a little more flour.  The consistency should be firm but not sloppy.

Let me know how your pumpkin fritters turn out!



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  1. Everyone loved it, even my 4 year old that wouldn’t eat veggies to save his life had some and my daughter of 7 went crazy for it.

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