Pumkin Fritters
- Replies 17
I love any vegetable fritters / rissoles and pumpkin ones are my favourite. I make a couple of variations, one using grated pumpkin which I do for pumpkin balls.
This one I use mashed pumpkin and lots of breadcrumbs
Recipe by Mary Kouzina
INGREDIENTS
.
1kg chopped pumpkin - boiled till soft.
1 onion - grated.
1 cup fresh dill - finely chopped.
1/2 cup fresh mint - finely chopped.
2 to 4 cups Bread crumbs - as much as you need. Read notes below.
2 eggs.
200g Crumbled feta - I use Australian or greek
1/4 cup extra virgin olive oil.
Salt and pepper to taste.
Plain flour for dusting patties before frying.
Olive oil for frying.
METHOD
Combine all ingredients into a large bowl except the flour.
When adding breadcrumbs start with 2 cups then slowly keep adding more until you’re able to form a small patty in your hand (you may end up adding approx 4 cups). Once you’re able to do this, it’s best to test your mixture first by frying a single patty. You’ll also be able to taste and check that the seasoning is perfect too.
Dip the patties into the flour and shallow fry them over medium high heat until they’re golden. If the patty does not hold its shape, you’ll need to add more breadcrumbs to the pumpkin mix.
.
Forming the pumpkin fritters can become a messy task when dusting them in the flour. You’ll need to use clean wet hands to form them perfectly.
This one I use mashed pumpkin and lots of breadcrumbs
Recipe by Mary Kouzina
INGREDIENTS
.
1kg chopped pumpkin - boiled till soft.
1 onion - grated.
1 cup fresh dill - finely chopped.
1/2 cup fresh mint - finely chopped.
2 to 4 cups Bread crumbs - as much as you need. Read notes below.
2 eggs.
200g Crumbled feta - I use Australian or greek
1/4 cup extra virgin olive oil.
Salt and pepper to taste.
Plain flour for dusting patties before frying.
Olive oil for frying.
METHOD
Combine all ingredients into a large bowl except the flour.
When adding breadcrumbs start with 2 cups then slowly keep adding more until you’re able to form a small patty in your hand (you may end up adding approx 4 cups). Once you’re able to do this, it’s best to test your mixture first by frying a single patty. You’ll also be able to taste and check that the seasoning is perfect too.
Dip the patties into the flour and shallow fry them over medium high heat until they’re golden. If the patty does not hold its shape, you’ll need to add more breadcrumbs to the pumpkin mix.
.
Forming the pumpkin fritters can become a messy task when dusting them in the flour. You’ll need to use clean wet hands to form them perfectly.
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soup. Which you use butternut pumkin
?
