This Pumpkin Fritter recipe will give you delightfully crispy, golden brown fritters with a soft and fluffy interior for the most delicious, savory fall patties. They’re incredibly easy to make and also include zucchini for added flavor! What’s best is that they’re vegan, and you can make them in just 30 minutes for the perfect fall lunch or dinner!
Pumpkin fritter is a dish that is as versatile as it is delicious. Whether served as a hearty breakfast, a light lunch, or a savory snack, these fritters are always a hit. What's more, these fritters are a great way to sneak some veggies into your diet, making them a healthy and tasty option.
What makes this Pumpkin Fritter recipe stand out is its simplicity and versatility. With just a few basic ingredients and a straightforward method, you can whip up these fritters in just 30 minutes. So, if you're looking for a recipe that is easy, delicious, and packed with nutrients, these Pumpkin Fritters are just the ticket.
Read on to learn exactly how to make this delicious pumpkin fritter recipe today!
Jump to:
- What is a Pumpkin Fritter?
- Why This Is The Best Pumpkin Fritter Recipe
- What You Need to Make Pumpkin Fritter At Home
- How to Make Pumpkin Fritters (Step by Step)
- Tips For Making the Best Pumpkin Fritters
- Serving Suggestions
- Recipe Variation Ideas for Pumpkin Fritter
- Frequently Asked Questions
- How to Store Leftover Pumpkin Fritter
- Related Recipes
- Recipe
What is a Pumpkin Fritter?
A pumpkin fritter is a delicious fried treat that's a perfect blend of sweet and savory flavors. Essentially, it’s a small, fried cake made from a batter containing pumpkin puree and various spices. Plus, this recipe also incorporates zucchini! The batter is then fried until it turns a delicious golden brown.
Creating pumpkin fritters at home is an excellent way to explore the versatility of pumpkin as an ingredient. Not only does it provide a fun and engaging cooking experience, but the end result is a dish that tastes as good as it looks.
The combination of sweet pumpkin puree, savory spices, and the satisfying crunch of the golden brown exterior creates a delightful contrast of flavors and textures. Whether enjoyed as a snack, appetizer, or dessert, pumpkin fritters are sure to impress with their unique taste and irresistible aroma.
Why This Is The Best Pumpkin Fritter Recipe
Quick: One of the best things about this recipe is how fast you can whip it up. In just 30 minutes, you can have them ready from scratch! It’s the ideal side dish to any meal!
Family favorite: With ingredients like pumpkin puree, zucchini, and a touch of onion, these fritters are a hit with kids and adults alike. They're a perfect way to sneak in some vegetables and are sure to become a family favorite.
Healthy: Interestingly, pumpkins carry an impressive nutritional profile, and zucchinis are a wonderful source of multiple antioxidants. This makes these fritters not only delicious, but healthy too!
Versatile: This pumpkin fritter recipe is incredibly versatile. You can easily swap out the all-purpose flour for a gluten-free option or add in some spices like cinnamon, nutmeg, or ginger for an extra kick.
Crowd pleaser: Whether you're hosting a party or just having a family dinner, these pumpkin fritters are sure to please. They're comforting, delicious, and can be served with a variety of dips or sauces, making them a hit with any crowd.
What You Need to Make Pumpkin Fritter At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious pumpkin fritter recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Pumpkin Puree: This is the star of the recipe, giving the fritters their distinct pumpkin flavor. It also helps keep the fritters moist and tender. Make sure not to use pumpkin pie puree. It contains spices suitable only for sweet pumpkin recipes.
Zucchini: This adds a bit of crunch and freshness to the pumpkin fritters, balancing out the sweetness of the pumpkin.
Flax Seeds: This is our egg replacement for the recipe and will act as a binding agent to keep the fritter together. You can alternatively use chia seeds as well.
Onion: Grated onion adds a subtle savory flavor to the fritters, complimenting the sweetness of the pumpkin puree.
All-Purpose Flour: This is the main dry ingredient in the recipe. It helps bind all the ingredients together and gives the fritters their structure.
Salt: It enhances the flavors of the other ingredients and balances out the sweetness.
Baking Powder: This is what makes the fritters puff up and become light and fluffy.
Avocado Oil: This is used for frying the fritters. It helps them cook evenly and become golden brown. You might need to use more oil during frying to make sure that they don't stick to the pan. I love using avocado oil for cooking because it is a good source of monounsaturated fat which is linked to lower cholesterol and blood pressure. A good alternative for it is olive oil.
How to Make Pumpkin Fritters (Step by Step)
Making this incredible pumpkin fritter recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
1. The first step in making these pumpkin fritters is making the vegan "egg". In a small bowl combine flax seeds and water. Give it a stir and set aside for 10 minutes. You can either use ground flax seeds or whole seeds.
2. Next, chop off 1⁄2 inch from each end of the zucchini. Using small holes of a box grater, grate the zucchini.
Using your hands or cheesecloth, squeeze all water out of zucchini and add them to a large bowl.
3. Add canned pumpkin, grated onion and flax "egg" to a bowl with zucchini. Mix well.
Add flour, baking powder and salt and mix again and your batter is smooth.
Please note, if your zucchini are on the smaller size, you can add slightly less flour, maybe 2-3 tablespoon less. The batter should not be too dense.
4. Heat olive oil in a large frying pan and over medium heat. Drop a heaping tablespoon of batter into the oil and fry for 2-3 minutes on each side until the vegan fritters are golden brown. Serve immediately.
Tips For Making the Best Pumpkin Fritters
Use fresh pumpkin puree: While canned pumpkin can be used in a pinch, fresh pumpkin puree will give your fritters a richer flavor. If you can't find fresh puree, consider making your own from butternut or acorn squash.
Properly prepare your zucchini: When grating your zucchini, be sure to squeeze out all the water. This will prevent your batter from becoming too watery and ensure your fritters fry up nice and crisp.
Don't skip the "flax egg": The flax seeds combined with water create a vegan "egg" that helps bind the ingredients together. Make sure to let it sit for the full ten minutes to achieve the right consistency.
Fry at the right temperature: Heat your olive oil in a large frying pan over medium heat. If the oil is too hot, your fritters might burn, and if it is too cool, they could end up soggy.
Don't overcrowd the pan: When frying your fritters, give them plenty of space in the pan. Overcrowding can lower the temperature of the oil and lead to soggy fritters.
Add oil after each batch: These pumpkin patties quickly absorb oil during frying, so I recommend adding an additional few tablespoons of olive oil after each batch.
Serving Suggestions
- Try topping your pumpkin fritters with a sprinkle of parmesan cheese. The sharpness of the cheese perfectly balances the sweetness of the pumpkin.
- For a cozy fall dinner, pair these pumpkin fritters with a bowl of butternut squash soup. The warm, velvety soup and the crispy fritters make for a comforting meal.
- Pumpkin fritters can also make a great afternoon snack. Just keep them in an airtight container and enjoy them with a cup of your favorite tea or coffee.
Recipe Variation Ideas for Pumpkin Fritter
This delicious pumpkin fritter recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Try it with Squash: If you're a fan of squash, this variation is for you. Simply replace the pumpkin puree with pureed butternut or acorn squash. This will give your fritters a slightly different flavor profile, while still keeping them deliciously seasonal.
Make it Cheesy: For cheese lovers, this variation is a must-try. Add half a cup of grated parmesan cheese into the batter before frying. The melted cheese adds a savory twist and enhances the flavor of the pumpkin fritters.
Make it Gluten-Free: If you're following a gluten-free diet, this variation is for you. Replace the all-purpose flour with a gluten-free flour of your choice. Now, everyone can enjoy your delicious pumpkin fritters.
Frequently Asked Questions
You can use any variety of pumpkin or squash for these fritters. Pumpkin puree is the easiest to use, but you could also roast and puree an acorn or butternut squash if you prefer.
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the consistency of the batter, as you might need to adjust the amount of flour.
Pumpkin fritters should be served immediately while they're still hot. They're delicious with some vegan sour cream and vegetable salad. Alternatively, you can serve these with some creamy fall soups like my Butternut Squash Soup.
How to Store Leftover Pumpkin Fritter
After you've enjoyed your delicious pumpkin fritters, you might find yourself with a few leftovers. Don't worry, you can easily store them. Allow the pumpkin fritters to cool down completely. Then, store them in an airtight container in the fridge for up to 2 days.
Unfortunately, pumpkin fritters don't freeze well. The pumpkin puree and flour in the recipe make the fritters quite moist, and they can become soggy when thawed. For the best taste and texture, it’s recommended to enjoy your pumpkin fritters within a few days of making them.
Related Recipes
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Recipe
Pumpkin Fritters With Zucchini
Ingredients
- 1 c pumpkin puree
- 2 zucchini
- 1 tablespoon flax seeds whole or ground
- ½ medium onion grated on small holes of a box grater
- ⅔ c all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoon olive oil you might need to use more oil during frying
Instructions
- Start making these vegan pumpkin fritters by preparing vegan "egg". In a small bowl combine flax seeds and 2 tablespoon of water. Give it a stir and set aside for 10 minutes.
- Next, chop off 1⁄2 inch from each end of the zucchini. Using small holes of a box grater, grate the zucchini. Using your hands or cheesecloth, squeeze all water out of zucchini and add them to a large bowl.
- Add canned pumpkin, grated onion and flax "egg" to a bowl with zucchini. Mix well. Add flour, baking powder and salt and mix again and your batter is smooth.
- Heat olive oil in a large frying pan and over medium heat. Drop a heaping tablespoon of batter into the oil and fry for 2-3 minutes on each side until the fritters are golden brown. Serve immediately with a dollop of sour cream.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Shelley says
Can you freeze these fritters? I am overrun with zucchini at the moment and these sound delicious.
I grow pumpkins and winter squash, so make my own pumpkin purée. I do this as tin pumkin purée is difficult for me to get and is awfully expensive when I can find it (usually in specialty online stores around American Thanksgiving time). So I freeze some and I can some, depending on how well the season was. And I look forward to making these fritters this week.
I love Grace’s suggestion too and think sage and a bit of chilli or smoked paprika powder would work well together. Even a bit of nutmeg as it goes so well with pumpkin too.n
Iryna says
Hi Shelley. This is so nice that you're growing pumpkins and squashes. There's nothing like a homegrown produce.
I haven't tried to freeze these fritters, but I believe you can certainly do so. Once the fritters are cooked and cooled, place them in a single layer on a lined baking sheet or cutting board. Place in a freezer for a few hours or until the fritters are solid. After that you can transfer them to a freezer safe bag and freeze for about 3 months.
Grace says
Love the base of this recipe. I used grated celery instead of zucchini and chickpea flour. Sage, cinnamon and rosemary were added for flavor. Delicious!
Iryna says
Grace, thank you for your comment and a 5-star rating! I'm happy you liked this recipe! The addition of sage, cinnamon and rosemary sounds like a great idea.