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Time flies and it’s almost pumpkin season. Even though Fall hasn’t started officially but I have started to feel the chills in the air in the morning and at night.
Pumpkins are showing up everywhere at the grocery stores and the neighborhood pumpkin patch.
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To celebrate the upcoming season, I made these insanely delicious and utterly addictive Parmesan pumpkin fritters. This is the first time I attempted pumpkin fritters recipe at home, and oh boy, I am glad I did.
These Parmesan pumpkin fritters are off-the-charts yummy, once you have one, you just can’t stop eating!
Every bite of the crispy, hot-off-the-frying-pot pumpkin fritters are mildy sweet, soft, cheesy and absolutely mouthwatering.
The best thing is that they are so easy to make and take about 20 minutes. Serve the pumpkin fritters with some Thai sweet chili sauce and you will want them every day!
How Many Calories per Serving?
This recipe is only 365 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Parmesan Pumpkin Fritters
Ingredients
- Oil for frying
- 1 1/4 cups shredded pumpkin
- 4 tablespoons all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 dashes ground black pepper
- Thai sweet chili sauce
Instructions
- Heat the oil in a large frying pan over medium-high heat.
- Mix the pumpkin, flour, egg, milk, cheese, baking powder, salt and pepper in a big bowl. Stir to combine well. The mixture should barely bind together and not wet or watery.
- Using a spoon, scoop up the pumpkin mixture and drop it gently into the hot oil. Fry in batches until both sides turn golden brown and the inside is cooked through. Remove from oil with a strainer and transfer the fritters to a plate lined with paper towels. Serve hot with Thai sweet chili sauce.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These turned out terrible. Have made zucchini fritters many times and this seemed like such a great idea. However mixture was way too wet and ended up as a soggy mess! Great idea but too much liquid in the recipe. Fritters don’t even taste like pumpkin; the oil and sweet chili flavors overpower the mild pumpkin. =(
I have never shredded pumpkin. Mind. Blown.
These are the best!!! So easy!! The kids LOVE them so much I have to do extra so they can enjoy them cold in their school lunch box!
Can I bake them in the oven instead of frying?
I don’t think baked will be very good.