These light and delicious Pumpkin Fritters are fantastic for a veggie packed breakfast or in the lunchbox instead of a sandwich. They are perfect for using leftover pumpkin – you will love this quick and simple recipe.
I’ve never met a fritter recipe I did not like. They’re super simple, so fantastic for a quick weeknight meal. And they’re fabulous for lunchboxes instead of a sandwich. And these Pumpkin Fritters are yummy! So light and delicious, these are a fantastic addition to your meal plan.
Roasting the Pumpkin
To roast the pumpkin for these Pumpkin Fritters. Preheat your oven to 180c. Cut around 250g of pumpkin in 2cm pieces. Spray or drizzle the pumpkin with extra virgin olive oil and season with salt and pepper and roast for around 30 minutes or until golden and cooked through. Cool slightly before mashing for the recipe.
I generally will cut and roast the whole pumpkin then separate into bags and freeze for baking and cooking.
I love serving these Pumpkin Fritters with a good tomato chutney but I think these would also taste delicious with a tart greek yogurt dipper too. This chutney recipe from Jamie Oliver is great but a store brought one is fine too.
I have not frozen these fritters before but I find other fritter recipes do freeze ok. I defrost in the fridge overnight before reheating in the microwave.
Reheating the Fritters
I love these Pumpkin Fritters for my work lunches. When I reheat these for my lunch I spread out the fritters on a plate and cover with a dampened paper towel. In a microwave on a medium high setting heat the fritters for around two minutes. I recommend to set for less time initially to check the power of your microwave. If the Pumpkin Fritters are overheated too much they will go a bit rubbery.
Pumpkin Fritters – Light and Delicious
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 1x
- Category: Fritters
- Method: Pan Fry
- Cuisine: Western
Description
These light and delicious Pumpkin Fritters are fantastic for a veggie packed breakfast or in the lunchbox instead of a sandwich. They are perfect for using leftover pumpkin – you will love this quick and simple recipe.
Ingredients
- 2 eggs
- 1/3 cup self raising flour
- 3/4 cup roasted and mashed pumpkin (around 250g cut and peeled pumpkin)
- 1/4 diced red onion (around 50g)
- 50g danish feta
- 1 tbsp finely chopped fresh basil
- salt and pepper
Instructions
- In a large bowl whisk together the flour and eggs until smooth
- Add in the remaining ingredients and mix well to combine
- Heat a frypan over medium to low heat
- In batches, cook spoonfuls of the batter for three to four minutes a side or until golden brown and cooked through
- Cool slightly then serve
I hope you enjoy this Pumpkin Fritter recipe, perfect for snacks, lunches or a quick and easy weeknight meal. Remember to get social with me and share your pictures on Instagram or Facebook and remember if you love my recipes, please rate them.
Happy cooking,
Bernadette x
