Crisp on the outside and moist and light on the inside, these pumpkin fritters are easy to make and perfect for the whole family (my toddler gobbles them up!). Perfect for breakfast, brunch or any time you like!
What you’ll need for Pumpkin Fritters
In usual fritter fashion, you’ll need an egg, flour and baking powder, as well as an onion, garlic and parmesan for flavour. And of course you’ll need some pumpkin!
You can use any variety of pumpkin or butternut squash for these fritters, which makes this recipe particularly great for using up any excess pumpkin you might have languishing in your vegetable crisper. Butternut tends to have less moisture than other pumpkin varieties, but as we are salting and squeezing out the excess moisture it doesn’t really make a difference here.
How to make Pumpkin Fritters
There are three main parts to making these fritters-grating and preparing the pumpkin, mixing the batter and of course, pan frying the fritters.
While grating isn’t a common way to prepare pumpkin, it’s much the same as grating a zucchini or carrot. Simply remove the seeds and peel, and cut the pumpkin into pieces that are wieldable enough to hold against a box grater or to place into a food processor slot. Since it’s not a huge amount of pumpkin I usually just grab the box grater out as it is much easier to clean up.
Once you’ve grated the pumpkin, simply place it all into a bowl and sprinkle and toss with salt. Leave this for about 10 minutes and then remove as much liquid as possible by grabbing handfuls of the grated pumpkin and squeezing over the sink.
Once you’ve done this, the rest of the ingredients all come together in one bowl and you’re ready to pan fry the fritters! Heat some oil in a large fry pan and dollop a few 1/4 cup sized mounds of batter before gently pressing them down to a fritter shape- it will probably take a few batches to fry them all (don’t overcrowd the pan)!
You can see in the pictures below that I’m using a stainless steel pan, which didn’t have a problem with sticking (thanks to this trick), but a non-stick skillet would be good to use too.
These are best served immediately for maximum crispiness, otherwise these are best reheated for a few minutes in a hot oven or (even better) an air fryer.
What to serve with Pumpkin Fritters
Serve these with some Greek yoghurt, sour cream or crumbled feta, and a poached egg and avocados if you’d like to make it a full, café-style brunch!
Looking for more breakfast recipes?
If you try this recipe, please let us know how you went in the comments below!
- 500g pumpkin
- 1 tsp salt
- 1 small onion, finely diced or grated
- 1 clove garlic, minced
- 1 large egg
- ¼ cup grated parmesan
- 1/2 tsp freshly ground black pepper
- 1/2 cup plain flour
- 1/2 teaspoon baking powder
- 2 Tbsp oil (something that can withstand high heat for frying, we use rice bran or peanut oil)
Prepare the Pumpkin
- Remove the seeds and peel of the pumpkin and grate using a box grater or food processor.
- Place the grated pumpkin into a large bowl and toss with the salt. Leave this to sit for 10 minutes.
- Pick up handfuls of the grated pumpkin and squeeze over the sink to remove the excess moisture before placing it into another large mixing bowl.
Make the Batter
- Into the mixing bowl, add the onion, garlic, egg, pepper and parmesan and stir to combine with the pumpkin.
- Add the flour and baking powder and then stir again until just combined.
Fry the Fritters
- In a large fry pan, heat 2 tbsp of oil (or enough to cover the entire base of the pan) over medium high heat. Drop about a ¼ cup amount of fritter batter into the pan and flatten slightly to a fritter shape. Repeat 3-4 times, so that you have a few cooking at the same time (but don’t overcrowd the pan).
- Cook for ~3 minutes or until nicely golden underneath (adjusting the heat if needed). Flip and cook the other side for ~3 minutes again before removing from the pan.
- Repeat for remaining batter before serving fritters immediately.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 388mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 3g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients.