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If you're looking for something cozy and tasty, these Pumpkin Fritters really hit the spot. They've got a crunchy outside and a soft, nicely spiced middle. They're awesome as a snack or alongside dinner. Check out what you'll need before getting started.
INGREDIENTS
- 1-2 tablespoons olive oil: You’ll need this for frying so they turn golden and crunchy.
- ½-1 teaspoon parsley (or ½-1 tablespoon fresh chopped): Gives a fun, herby boost.
- 1-2 dashes hot pepper flakes or black pepper: Toss these in for just the right kick.
- ¼ teaspoon salt (or more to taste): It helps all the flavors pop.
- ¼ cup freshly grated Parmesan: Adds some serious cheesy depth and lovely color.
- ¼ cup plain flour: Makes everything hold together with a nice crunch.
- 1 big egg: Works as the glue for your mixture.
- ½ onion, chopped up: Gives the fritters a nice, savory bite.
- 2 cups grated squash (butternut works well): The sweet and earthy base of your fritters.
INSTRUCTIONS
- Step 3:
- Dig in while they're still fresh and toasty—enjoy that crunchy bite and the soft middle together!
- Step 2:
- Set a medium skillet over medium heat, pour in the olive oil, and let it get hot. Fry up your patties three at a time—cook each side until you see a golden crust. Place them on a plate with paper towel so they aren’t too oily.
- Step 1:
- First, grate your squash and squeeze out any extra moisture. Toss it in a bowl along with onion, egg, flour, Parmesan, a pinch of salt, pepper, and parsley. Stir everything up until it comes together. Shape into little patties or just spoon blobs onto a plate and gently flatten them out.
Serving and Storage Tips
- Eat them hot so they keep their crunch.
- Toss 'em with your go-to dipping sauce or snack on them plain.
- Pop any extra in a sealed container on the counter for up to two days.
- For longer keeping, stash them in the fridge for a week, or toss them in the freezer up to three months. Heat in the oven to bring back the crunch.
Tips from Well-Known Chefs
- Jamie Oliver says garlic powder is a great extra touch—try adding a little for more flavor.
- Ina Garten always goes with freshly grated Parm for the best taste.
- Gordon Ramsay’s advice: Keep each patty about the same size—they’ll cook up evenly that way.
VARIATIONS
- Switch up the herbs—try rosemary or thyme for a new taste.
- Want more veggies? Shred in some carrots or zucchini for something different.
- Craving sweetness? Add a little maple syrup for a tasty twist.