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 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.
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!
[...] wasn’t. This link: easy pumpkin fritters got me started. Since my starter was a little more than just the butternut squash, having been soup [...]
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[...] may have seen one or two already – for example, my family recipes for pumpkin fritters and creamed spinach – directly from the garden to the pot. There can be no better flavour [...]
See my family recipe for pumpkin fritters and creamed spinach – directly from the garden to the pot.
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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.
I’m so pleased your pumpkin fritters were a success. It’s a very good way to show children that vegetables can be tasty!
You’re Welcome, Allen. It’s one of my favourites too because it never fails!
This is my new favorite recipe! I’ll be sure to bookmark it. Thanks for sharing it with me! I’ll really enjoy having this.