These are addictive. They can be an appetizer, a side dish or the main meal itself (accompanied by a salad)
My Private Note
Units: US | Metric
- 1Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
- 2Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
- 3Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
- 4In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
- 5When this is combined well, add the flour, a little at a time, until you have a very soft dough.
- 6Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
- 7Gently press down on the dough to give it a pillowey-disk shape.
- 8Turn over and dredge other side.
- 9Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
- 10Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
- 11Fry until deep golden-brown on both sides.
- 12Remove to paper towels to drain.
- 13Repeat, using up remaining fritter dough.
Browse Our Top Cheese Recipes
Nutritional Facts for Pumpkin Fritters
Serving Size: 1 (225 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 288.7
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 3.8 g
- Cholesterol 69.5 mg
- Sodium 232.2 mg
- Total Carbohydrate 43.8 g
- Dietary Fiber 2.7 g
- Sugars 5.8 g
- Protein 10.2 g