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.
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
Gluten free version - use a gluten free flour mix or some fine textured almond flour mixed with a starchy flour like arrowroot.You can also add some ground walnuts or pecans to the batter for more texture and flavor.