Pumpkin Fritters Recipes

Steps:

• In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
• Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Steps:

• Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
• Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
• Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
• In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
• When this is combined well, add the flour, a little at a time, until you have a very soft dough.
• Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
• Gently press down on the dough to give it a pillowey-disk shape.
• Turn over and dredge other side.
• Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
• Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
• Fry until deep golden-brown on both sides.
• Remove to paper towels to drain.
• Repeat, using up remaining fritter dough.

Steps:

• Mix together pumpkin, sugar, flour, nutmeg, salt, baking powder and egg. Mix well.
• Heat shallow amount of oil in a frying pan.
• Drop mixture by tablespoon-full into hot oil and fry over medium-low heat until golden brown on each side.
• Remove from pan and drain on paper towel.
• Dust with Confectioner's Sugar for a sweeter dish!

Steps:

• Whisk 1/2 cup each pumpkin puree and buttermilk, 1 egg, 1 tablespoon curry powder, 2 teaspoons sugar and 1 1/2 teaspoons kosher salt in a large bowl. Whisk in 1/2 cup each flour and fine cornmeal and 1 1/2 teaspoons baking powder. Stir in 1/2 cup chopped cilantro and 2 chopped scallions. Working in batches, fry heaping tablespoonfuls of the batter in 365˚ F vegetable oil, turning once, until crisp, 4 to 5 minutes. Drain on paper towels and season with salt.

Steps:

• Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
• Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
• Peel garlic cloves, crush and finely chop.
• Thoroughly drain the lentils.
• Finely chop the tarragon.
• Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
• Transfer the garlic and leek to kitchen paper to drain excess oil.
• Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
• Heat one tablespoon of olive oil over a medium heat in the sauté pan.
• Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
• Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
• Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
• Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.

Steps:

• In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon.
• Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well.
• Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden.
• Place fritters on paper towels to absorb oil.
• Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.