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
- 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 exteriors get nice and golden surface.
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
Ingredients
- 3 cups grated pumpkin - packed
- 1 cup grated apple - use a sweet and tart variety
- 2 large eggs
- 3 tbsp flour - see notes
- 1/4 tsp sea salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract - optional
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
The information shown is an estimate provided by an online nutrition calculator.
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