Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Step 1: In a large mixing bowl, combine the pumpkin puree, grated Parmesan cheese, flour, eggs, garlic powder, salt, and black pepper. Mix until well combined and a thick batter forms.
- Step 2: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Make sure the oil is hot enough for frying by testing with a small drop of batter; it should sizzle when it touches the oil.
- Step 3: Using a spoon or small scoop, drop spoonfuls of the fritter batter into the hot oil, flattening them slightly with the back of the spoon to form patties.
- Step 4: Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
- Step 5: Once cooked, remove the fritters from the skillet and place them on paper towels to drain any excess oil. Serve warm as an appetizer or snack. Enjoy!
Notes
- For optimal storage, keep leftover fritters in an airtight container in the refrigerator for up to 3 days, and reheat them in a skillet over medium heat to maintain their crispiness.
- To reheat your Parmesan pumpkin fritters, place them in an oven preheated to 375°F (190°C) for about 10 minutes, flipping halfway through to ensure they regain their crispy texture.
- For a delightful serving suggestion, pair these fritters with a tangy yogurt dip or a zesty marinara sauce to complement the rich flavors of the pumpkin and cheese.
- A chef's tip: ensure your oil is hot enough before frying by testing it with a small drop of batter; this will help achieve that perfect golden-brown crust while keeping the inside soft and flavorful.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 150
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 2g