Pumpkins are showing up everywhere at the grocery stores and the neighborhood pumpkin patch.
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!
Serve Parmesan Pumpkin Fritters with:
For a wholesome dinner, make the following dishes.
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Parmesan Pumpkin Fritters Recipe
Parmesan Pumpkin Fritters - crazy delicious pumpkin fritters recipe with Parmesan cheese. Easy, fail-proof and takes only 20 mins.
- Oil for frying
- 1 1/4 cups shredded pumpkin (5 oz)
- 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
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 on a plate lined with paper towels. Serve hot with Thai sweet chili sauce.
Use kabocha pumpkin or Japanese pumpkin if you can find it. Kabocha pumpkin is sweeter than regular pumpkin.