Description
Delicious and crispy Pumpkin Fritters made with grated pumpkin, Parmesan cheese, and fresh rosemary, pan-fried to golden perfection. These savory fritters are perfect as a snack or side dish, combining the natural sweetness of pumpkin with aromatic herbs and a satisfying crunch.
Ingredients
Scale
Fritter Mixture
- 2 cups grated pumpkin (use the larger grate option)
- â…“ cup Parmesan cheese, shredded
- ½ teaspoon garlic powder
- 1 egg
- 1 ½ teaspoons baking powder
- 1 tablespoon fresh rosemary, finely chopped
- 4 tablespoons flour
- ½ teaspoon salt and pepper
For Frying
- Oil for frying (enough for a thin layer in skillet)
Instructions
- Combine wet ingredients: In a large bowl, mix grated pumpkin, Parmesan cheese, garlic powder, egg, and fresh rosemary until well combined.
- Add dry ingredients: Stir in flour, baking powder, salt, and pepper to the pumpkin mixture until everything is evenly incorporated and forms a batter.
- Heat oil: Heat a medium-large skillet over medium heat and add a thin layer of oil. Wait until the oil is hot but not smoking to ensure crisp fritters.
- Form and cook fritters: Using about 1/8 cup of batter per fritter, carefully place dollops into the hot oil. Gently flatten each fritter with your hands, being cautious of the hot oil.
- Fry until golden: Cook each fritter for 3-4 minutes on each side, or until both sides are golden brown and the fritters are cooked through.
- Drain and serve: Remove fritters from skillet and place on paper towels to absorb excess oil. Serve warm as a savory snack or side.
Notes
- Make sure the oil is hot enough before frying to ensure crispiness.
- Be cautious when flattening the fritters in the hot oil to prevent splashes.
- Fresh rosemary can be substituted with other fresh herbs like thyme or sage for different flavor profiles.
- Leftover fritters can be reheated in a skillet to retain crispness.
- You can use gluten-free flour to make the recipe gluten-free.
