Description
Crisp-edged pumpkin fritters flecked with Parmesan, aromatic with garlic and thyme, tender inside and ready to dunk in creamy yogurt or tangy chutney.
Ingredients
- 2 cups pumpkin puree
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl whisk together pumpkin puree and egg until smooth.
- Add Parmesan cheese, flour, baking powder, garlic powder, onion powder, thyme, salt, and pepper then stir until a thick batter forms.
- Heat olive oil in a skillet over medium heat until shimmering.
- Drop heaping tablespoons of batter into the skillet and gently flatten each fritter with the back of a spoon.
- Cook fritters for 2 to 3 minutes per side or until golden brown and cooked through.
- Transfer cooked fritters to a paper towel–lined plate to drain any excess oil then serve warm.
Notes
- Use fresh pumpkin puree for the best flavor and texture.
- Ensure fritters are the same size for even cooking.
- Serve with sour cream, yogurt dip, or apple chutney for a tasty contrast.
- Leftover batter can be stored in the refrigerator for up to 24 hours.