Another day, Another Recipe
So this is an old recipe of mine and I just added a few extras that I think you will all love. I also redid the images for a fresh start. My famous pumpkin fritters will become a joy for you as well, because they are sweet and so light.
Pumpkin is a naturally sweet vegetable, so this recipe does not call for much sugar. If you would like to sugar them with xylitol or stevia, you totally can! This recipe can be made to be very healthy. For me, it’s a great snack in between meals but I also love it as a sweet treat.
I like to try my fritters in coconut oil, only one tablespoon in a non stick fry pan, on a medium heat. You don’t want it too high as they burn quickly. Definitely fry when your pan is a bit warm, and then add in the coconut oil. I use a tablespoon to scoop the batter into the pan and it create a perfect oval shape.
Fry each side for less than 5 minutes, and then turn them once more to make sure each side is golden brown, if it is a bit darker that’s also fine. Remember the consistency will always be soft because of the pumpkin and it’s texture. I hope you love this recipe! Please leave me a comment if you have any questions fam.
Bon Apetit,
Zorah
How to make my famous pumpkin fritters:
- I like to measure out my fresh pumpkin, then boiled/steam it until it’s soft. But for this recipe you can also use canned pumpkin purée.
- To coat the pumpkin fritters, you can use caster/granulated sugar with cinnamon. Alternatively, you can use stevia if you prefer.
- I like to fry them in coconut oil, but a non-powerful tasting oil will work too. Butter/vegan butter is also amazing for flavour.
My Famous Pumpkin Fritters
Course: Sides, DessertCuisine: South AfricanDifficulty: Easy10-15
servings10
minutes10
minutesMaking pumpkin fritters from scratch has never been easier. I love making these throughout the year and I love using fresh pumpkin, but pumpkin purée will work just as well.
Ingredients
230g of mashed pumpkin
1 egg
1 cup/128g of sieved self raising flour
1/3 teaspoon salt
1 teaspoons baking powder
3 tablespoons brown sugar
2-3 tablespoons coconut oil
Directions
- Boil the pumpkin until soft, then strain it, removing all water. This is where you should measure the 230g to make sure it is accurate.
- Put the pumpkin in a blender/mixer with one egg, allow to mix well.
- Add the rest of the dry ingredients, and use a whisk to combine everything.
- Let the batter stand for about 10 minutes.
- Fry the fritters off in coconut oil.
- Garnish with sugar and powdered cinnamon.
Recipe Video
Notes
- If you have any foods you would like me to post, please send me an email and I will gladly do my best to make it more healthy for you.
Similar Recipe
These bananas fritters are amazing and are similar to the pumpkin fritters. If you are more of a banana person, try this recipe out!
Hi! Is there a substitute for self rising flour? Thanks!
Hi,
You can use the same amount of flour as the recipe suggests and then add 1 1/2 tsp. baking powder.
I have tried it before and it worked, but it still isn’t a full proof method like the
self-raising flour.
These pumpkin fritters were the best I’ve ever had 😍😍😍 they were gobbled up in seconds, one batch was not enough 😍🤤🤤🤤 thank you so much for sharing this recipe. This is sure to remain one of my family’s new favourites 🤗
Thanks so much! So happy you loved it!