Pumpkin Fritters
These Pumpkin fritters are simple to make and so delicious! I wanted a recipe where we could use fresh pumpkin (is similar ways that we often use other squashes) instead of canned pumpkin puree. There are so many recipes out there for other squashes but not very many that utilize fresh pumpkin. I hope to fix that :)
Author: Food with Feeling
Meal Type: Breakfast
Cuisine: American
Difficulty: EASY
Prep. Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 9 fritters
Calories: 259 kcal per serving
Ingredients
- 2 cups - grated pumpkin
- ⅓ cup - parmesan cheese
- ½ tsp - garlic powder
- 1 - egg
- 1 ½ teaspoons - baking powder
- 1 tbsp - fresh rosemary
- 4 tablespoons - flour
- ½ tsp - salt and pepper
- Oil
Instructions
- In a large bowl, combine the pumpkin, parmesan, garlic powder, egg, and rosemary. Stir to combine.
- Add in the flour, salt and pepper, and baking powder. Mix to combine.
- In a medium-large skillet, heat a thin layer of oil until hot. Taking about 1/8 cup of the pumpkin batter, put it into the hot oil and flatten lightly with your hands (be careful!).
- Cook until golden brown on each side, about 3-4 minutes per side.
Nutrition
Energy: 259 kcal | Total Fat: 25 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 41 mg | Total Carbs: 8 g | Fiber: 0 g | Sugars: 2 g | Proteins: 3 g | Sodium: 291 mg | Polyunsaturated: 7 g | Monounsaturated: 9 g
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