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Parmesan Pumpkin Fritters - crazy delicious pumpkin fritters recipe with Parmesan cheese. Easy, fail-proof and takes only 20 mins to make.
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.
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!
Frequently Asked Questions
This recipe is only 365 calories per serving.
What To Serve With Parmesan Pumpkin Fritters
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Easy Zucchini Fritters
- Pumpkin Dinner Rolls
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Parmesan Pumpkin Fritters
Ingredients
- oil , for frying
- 1 1/4 cups pumpkin, shredded
- 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 large bowl. Stir to combine well; the mixture should barely bind together and not be 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 are golden brown and the inside is cooked through. Remove from the oil with a strainer and transfer the fritters to a plate lined with paper towels. Serve hot with Thai sweet chili sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I got some beautiful pumpkins from a neighbor, but they’re not Kabuta, and they have a much high water content. I’m going to try to squeeze the excess water out. I’m afraid this might have been the problem some people have had when the complained about mushiness.
Right, different pumpkin have different moisture contents. Mine was crispy as you can see from the photos.
I’ve been harboring cooked shredded pumpkin in fridge, trying to decide what to make. I seen your recipe and went with that, adding diced red onion, jalapeno and cheddar, paired with a wasabi aoili…. fantastic! Thank you for inspiring.
Hi Ronda, thanks for trying my recipe. I am glad it worked out for you, please do rate my recipes if you like. Thanks! :)
Could I make the mixture ahead of time, 4 hours, and keep it in the fridge?
Or do you think the raising agents would die/flatten out?
I have never shredded pumpkin. Mind. Blown.
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. =(
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.