Autumn, pumpkin, fritters! All that is needed for these pumpkin fritters is pumpkin, egg, flour, oil and your herb or spice of choice.
Pumpkin fritters are such an easy recipe to make and perfect for Autumn. I have used pumpkin here but I also remember my mum making marrow and aubergine fritters too.
Traditionally this is a savoury dish and I have jazzed up these fritters with sage and thyme. I also decided to use wholemeal flour instead of plain flour to compensate for having to fry the fritters in a little too much oil than is necessary for my waistline. There is no reason why these can’t be made into a dessert too. Just omit the sage and thyme and use cinnamon instead!
I used butternut squash for this recipe but any pumpkin can be used. Just remember to cut into small enough pieces so that they can be dipped into the egg and flour.
You can’t go wrong with this recipe. The only tip is to slice the pumpkin thinly and when frying make sure to leave the lid on so as to make sure the pumpkin cooks. Just fry for 5 minutes on each side and they are ready to pop into your mouth. Best enjoyed warm!
- 300 grams pumpkin sliced thinly
- 3 eggs beaten
- Two cups flour (I used wholemeal flour but plain flour can be used)
- Two tablespoons chopped sage
- Two tablespoons chopped thyme
- Olive oil for frying
- Salt and pepper
- In one bowl place the beaten eggs, sage, thyme and seasoning.
- In another bowl add the flour.
- Take a piece of pumpkin and dip into the egg and then place into the flour.
- Fry on medium heat in olive oil for five minutes on each side (You should be able to fry about five pieces at a time).
- Serve warm as an appetizer or as a side dish.