Savory Pumpkin Fritters

Featured in Snacks and bites for hungry moments.

These crunchy fritters highlight shredded butternut squash mixed with zesty Parmesan, parsley, egg, and just enough flour to hold it all together. Fry them to a crispy finish for a light, golden crust that hides a tender, veggie-filled center. Sprinkle with sea salt right after cooking for a snack or side that’s equally fitting at a casual brunch or a formal dinner table.
Maria from tastyhush
Updated on Mon, 09 Jun 2025 18:36:19 GMT
Pile of crispy pumpkin fritters with herbs on a dark plate next to a small squash. Pin it
Pile of crispy pumpkin fritters with herbs on a dark plate next to a small squash. | tastyhush.com

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.

Crispy Pumpkin Fritters

Golden and crunchy outside, soft and flavorful inside—these tasty fritters combine butternut squash and Parmesan in every bite.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Maria

Category: Appetizers

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (6 patties)

Dietary: Vegetarian

Ingredients

01 2 cups shredded squash (I went with butternut).
02 1/2 onion, diced.
03 1 big egg.
04 1/4 cup plain flour.
05 1/4 cup freshly shredded parmesan.
06 1/4 teaspoon of salt, or adjust it.
07 A sprinkle or two of chili flakes or black pepper.
08 1/2 to 1 teaspoon parsley (use 1/2 to 1 tbsp if fresh and chopped).
09 1 to 2 tablespoons of olive oil.

Instructions

Step 01

Take the squash and shred it, then press excess moisture out. Toss it into a medium bowl, mix in the onion, egg, flour, parmesan, salt, pepper, and parsley. Stir it all up till combined. Shape it into patties or drop dollops onto the pan and flatten lightly (I made six).

Step 02

Heat olive oil in a medium skillet, then fry the patties or spoonfuls in batches of three. Let them cook until golden brown on both sides. Move them to a plate covered with paper towels and dig in while warm.

Notes

  1. Serve the patties hot or let them cool to room temp.
  2. Perfect for snacks or as a side dish.

Tools You'll Need

  • A medium bowl.
  • A frying pan.
  • Paper towels.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 8 g
  • Total Carbohydrate: 12 g
  • Protein: 6 g