Easy healthy pumpkin fritters recipe featuring grated pumpkin and apple fragrantly spiced with a warm, sweet flavor. These pumpkin fritters are shallow-fried with minimal fat to a perfect golden-brown color. This is an easy quick way to enjoy pumpkin as a side dish and tastes great even the next day.
For variety you can also try other type of veggie fritters like these potato fritters or cabbage fritters – they are great as a light vegetarian side or appetizer. Or some protein rich versions like this crab and potato fritters or chicken fritters.
You can make these pumpkin patties sweet or savory. I chose to use apple as an added ingredient to provide some extra sweetness and a little bit of tartness since the pumpkin its a bit bland in taste. And the added flavor from spices enhances it’s taste even more.
But if you prefer a more savory version, you can remove the apple and add some onion and garlic, and for spice substitution – use some paprika and your favorite herbs. Thyme, rosemary, cumin, sage and coriander they all pair well with pumpkin.
How To Make Pumpkin Fritters (Step By Step)
- First you prepare the pumpkin and apple by peeling and grating. If you want crispier pumpkin fritters I recommend you squeeze out the juice form the grated apple. The pumpkin on the other hand doesn’t have much juice. As pumpkin substitute you can also use butternut squash.
- Then add the grated pumpkin and apple to a large bowl and add the rest of ingredients: the eggs, a touch of flour, salt, cinnamon and nutmeg. You can replace those with pumpkin spice if you want.
- For a gluten free version use a gluten free flour mix or some fine textured almond flour mixed with a starchy flour like arrowroot.
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- Mix all ingredients until everything looks homogeneous.
- Prepare a wire rack to place the cooked pumpkin fritters.
- Heat a sauté pan over medium-high heat. Coat the bottom with oil (or ghee), I use avocado oil for frying, it has a neutral flavor and a high smoking point. Wait until is heated through.
- Form the fritters: scoop 2-3 tablespoons of the mixture into your palm, form into a ball, then place it in the pan, pressing and flattening it lightly. The thinner the fritter the better it will cook inside.
- Cook the pumpkin fritters for 2 to 3 minutes until it’s golden brown, then flip and cook an additional 2 minutes until golden brown on the other side.
- Repeat the scooping and cooking process with the remaining mixture. You’ll get about 12 pumpkin fritters – 3 inches in diameter.
Let the pumpkin patties rest and cool on a wire rack then you can stack them and store for later.
The cooked pumpkin and apple softens lightly in the center of the fritters, while the exterior gets a nice and golden crust.
What To Pair With
- Enjoy as a side dish with a salad like this chicken walnut salad, creamy chickpea salad, avocado coleslaw, or any of these nutritious beet salad recipes which are perfect for fall.
- Serve for breakfast as pancakes just like these fluffy sweet potato pancakes.
- Have it as a snack on the go.
More Pumpkin And Fritters Recipes
Pumpkin Fritters Recipe
Ingredients
- 3 cups grated pumpkin - packed
- 1 cup grated apple - use a sweet and tart variety
- 2 large eggs
- 3 tbsp flour - see notes
- ¼ tsp sea salt
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract - optional
For Frying
- 3-4 tbsp avocado oil - or grease of your choice
Instructions
Make the Fritter Batter
- First you prepare the pumpkin and apple by peeling and grating. If you want crispier pumpkin fritters I recommend you squeeze out the juice form the grated apple. The pumpkin on the other hand doesn’t have much juice.
- Then add the grated pumpkin and apple to a large bowl and add the rest of ingredients: the eggs, a touch of flour, salt, cinnamon and nutmeg. You can replace those with pumpkin spice if you want. Mix until combined.
- Heat a sauté pan over medium-high heat. Coat the bottom with oil (or ghee), I use avocado oil for frying, it has a neutral flavor and a high smoking point. Wait until is heated through.
Form The Pumpkin Fritters and Cook
- Scoop 2-3 tablespoons of the mixture into your palm, form into a ball, then place it in the pan, pressing and flattening it lightly. The thinner the fritter the better it will cook inside.
- Cook for 2 to 3 minutes until they're golden brown, then flip and cook an additional 2 minutes until golden brown on the other side.
- Repeat the scooping and cooking process with the remaining mixture. You’ll get about 12 pumpkin fritters – 3 inches in diameter.
- Let the pumpkin patties rest and cool on a wire rack then you can stack them and store for later.
Storing
- Store in the fridge up to 3-4 days.
- To freeze: place in a airtight container, fritters separated with parchment paper to avoid sticking. Or freeze on a rack (single layer to preserve the shape), then stack them in a container.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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