Easy Pumpkin Fritters
These pumpkin fritters are light, crispy, and packed with savory flavor from Parmesan and fresh parsley. Made in just 30 minutes, they’re fiber-rich, protein-boosted, and pan-fried with a touch of olive oil for a healthier twist. Perfect as a starter, side dish, or quick snack, they’re a versatile addition to your table.
Equipment
- 1 box grater (for grating pumpkin/squash)
- 1 medium mixing bowl
- 1 sharp knife & cutting board (for onion & parsley)
- 1 tablespoon (for measuring oil and parsley)
- 1 measuring cup (for flour and grated squash)
- 1 non-stick or cast-iron frying pan (medium-sized)
- 1 spatula (for flipping fritters)
- 1 plate lined with paper towels (for draining excess oil)
Ingredients
- 2 cups grated pumpkin or butternut squash
- ½ medium onion finely chopped
- 1 large egg
- ¼ cup all-purpose flour
- ¼ cup Parmesan cheese freshly grated
- ¼ teaspoon salt adjust to taste
- 1 –2 dashes red pepper flakes or black pepper
- ½ –1 teaspoon dried parsley or ½–1 tablespoon fresh parsley chopped
- 1 –2 tablespoons olive oil for frying
Instructions
- Prepare and Grate the Squash: Start by selecting a firm pumpkin or butternut squash. Peel away the outer skin if needed, then cut the squash into large, manageable chunks. Using a box grater, shred the squash into fine strands. Measure out 2 cups of grated squash and place it in a clean kitchen towel. Wrap it tightly and squeeze firmly to release as much liquid as possible. This step ensures your fritters fry up crispy instead of soggy.
- Chop and Ready the Aromatics: Take half of a medium onion and finely dice it. The smaller the pieces, the better they will blend into the fritter mixture, adding flavor without overpowering the texture. If you’re using fresh parsley, wash, dry, and finely chop it at this stage as well. Keeping these ingredients prepped makes the mixing process smooth and efficient.
- Combine the Base Ingredients: In a medium-sized mixing bowl, add the grated and dried squash, chopped onion, and freshly chopped parsley. Crack in one large egg, which will act as the binding agent. Sprinkle in the salt, pepper (or red pepper flakes), and Parmesan cheese. The Parmesan adds savory depth while also helping the fritters brown beautifully when pan-fried.
- Mix Thoroughly for Even Binding: Sprinkle the flour over the mixture, then use a large spoon or spatula to combine everything until well incorporated. Make sure the flour is evenly distributed — it helps absorb any remaining moisture and gives the fritters structure. The batter should be thick enough to hold together when pressed, but not overly dry. If the mixture feels too loose, add another teaspoon of flour; if too stiff, add a tiny splash of water.
- Shape the Fritters into Patties: Scoop a heaping spoonful of the mixture into your hand or onto a spoon. Shape it gently into a small patty, about 2–3 inches wide and ½ inch thick. Flatten it slightly with your palm or the back of the spoon. Continue forming until all the mixture is used. You should have about six fritters. Keeping the patties uniform in size ensures they cook evenly in the pan.
- Heat the Pan with Oil: Place a non-stick or cast-iron frying pan over medium heat. Add 1 tablespoon of olive oil and let it warm until shimmering. Test readiness by dropping in a small pinch of batter — it should sizzle gently but not burn. If you’re cooking in batches, keep extra oil nearby to refresh the pan as needed.
- Pan-Fry the Fritters to Crispness: Gently place three fritters into the hot pan, leaving space between each to prevent sticking. Cook for 3–4 minutes on the first side, resisting the urge to move them too early. Once the bottoms turn golden brown and slightly crisp, flip carefully with a spatula. Cook the second side for another 3–4 minutes until equally browned and firm in the center. Adjust the heat slightly if they brown too quickly.
- Drain and Keep Warm: When both sides are crisp and cooked through, transfer the fritters to a plate lined with paper towels. This helps absorb excess oil while keeping the texture light. Continue frying the remaining patties in the same way, adding a small drizzle of oil if the pan looks dry. Keep the cooked fritters warm by covering them loosely with foil while you finish the batch.
- Serve Immediately for Best Taste: Pumpkin fritters taste best when served hot and fresh from the pan. Arrange them on a serving platter and, if desired, pair with a simple parsley-mayo dip or your favorite yogurt-based sauce. Garnish with an extra sprinkle of Parmesan or parsley for a touch of color and flavor. Enjoy them as a light appetizer, a side dish, or even a quick vegetarian main course.
Notes
- Choose firmer squash like butternut or acorn to avoid excess moisture.
- Always squeeze grated squash thoroughly; too much liquid makes fritters soggy.
- Use freshly grated Parmesan for richer flavor and better melting.
- Adjust herbs and spices to taste — parsley adds freshness, pepper adds a little heat.
- A non-stick or cast-iron skillet ensures even browning and prevents sticking.
- Serve fritters immediately while hot for maximum crispness.
- Double the recipe if cooking for a larger crowd; they disappear quickly!
