When autumn arrives and pumpkins are at their peak, there’s no better way to celebrate the season than with these golden, crispy pumpkin fritters with herbs. This delightful recipe transforms humble pumpkin into bite-sized treasures that are crispy on the outside and tender on the inside. Fresh herbs like parsley, chives, and dill add a bright, aromatic touch that perfectly complements the sweet, earthy flavor of pumpkin. These fritters make an excellent appetizer for dinner parties, a cozy side dish for fall meals, or even a light lunch when paired with a fresh salad.
Serves: 4-6 people (makes approximately 20 fritters)
What You’ll Need
For the fritters:
- 2 cups pumpkin, peeled and grated
- 1 medium onion, finely chopped
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- Vegetable oil for frying
For serving:
- Sour cream or Greek yogurt
- Lemon wedges
- Extra fresh herbs for garnish
Getting Your Pumpkin Ready
Start by selecting a sugar pumpkin or any cooking pumpkin rather than a carving pumpkin, as these have better flavor and texture. Cut the pumpkin in half and scoop out all the seeds and stringy pulp. Peel the pumpkin using a sharp knife or vegetable peeler, then grate it using the large holes of a box grater or a food processor with a grating attachment.
Once grated, place the pumpkin in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters rather than soggy ones. The drier your pumpkin, the better your fritters will turn out.
Mixing the Batter
In a large mixing bowl, combine the squeezed pumpkin with the finely chopped onion. Add the eggs one at a time, beating well after each addition. The eggs will help bind everything together and create a light texture.
Gradually add the flour, stirring until just combined. Don’t overmix, as this can make the fritters tough. Fold in the fresh herbs, salt, pepper, and paprika. The mixture should hold together when squeezed but not be too wet or too dry. If it seems too wet, add a tablespoon more flour. If too dry, add another beaten egg.
Cooking the Fritters
Heat about half an inch of vegetable oil in a heavy-bottomed pan over medium heat. The oil is ready when a small drop of batter sizzles immediately upon contact. If the oil is too hot, the fritters will burn on the outside before cooking through.
Using a large spoon or ice cream scoop, drop portions of the mixture into the hot oil. Don’t overcrowd the pan, as this will lower the oil temperature and result in greasy fritters. Cook 3-4 fritters at a time, depending on your pan size.
Fry each fritter for 2-3 minutes on the first side until golden brown and crispy. Flip carefully using a spatula and cook for another 2-3 minutes on the other side. The fritters should be golden brown all over and feel firm when gently pressed.
Finishing and Serving
Remove the cooked fritters from the oil and place them on a paper towel-lined plate to drain excess oil. While still warm, you can sprinkle them with a pinch of salt to enhance the flavors.
Serve the fritters immediately while they’re still crispy and warm. Arrange them on a serving platter with dollops of sour cream or Greek yogurt on the side. Garnish with fresh herb sprigs and provide lemon wedges for squeezing over the fritters.
Tips for Perfect Fritters
The key to exceptional pumpkin fritters lies in removing moisture from the grated pumpkin. Take your time with this step, as excess water will make your fritters fall apart and become soggy. Fresh herbs make a significant difference in flavor, so avoid dried herbs if possible.
Maintain consistent oil temperature throughout cooking. If the oil gets too hot, lower the heat slightly. If it’s not hot enough, the fritters will absorb too much oil and become greasy.
These fritters are best enjoyed fresh and hot, but they can be kept warm in a low oven for up to 30 minutes if you’re serving a crowd. They also reheat well in a toaster oven or regular oven the next day, though they won’t be quite as crispy as when first made.
Storage and Variations
Leftover fritters can be stored in the refrigerator for up to three days. To reheat, place them in a 350°F oven for 5-10 minutes until warmed through and crispy again.
For variations, try adding crumbled feta cheese to the mixture for a Mediterranean twist, or include chopped green onions and cilantro for a fresh, bright flavor. You can also experiment with different spice combinations like cumin and coriander for a Middle Eastern flavor profile.
