Pumpkin Fritters

evelyn/athens's Note:

These are addictive. They can be an appetizer, a side dish or the main meal itself (accompanied by a salad)

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 lbs pumpkin, coarsely grated
• 1 large onion, chopped (1 cup)
• 2 green onions, sliced thin
• 1 tablespoon olive oil
• 1/2 cup feta cheese, crumbled
• 1 egg
• 2 tablespoons minced fresh dill
• 1 cup flour
• flour (for dredging)
• oil (for frying)

Directions:

1. Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
2. Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
3. Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
4. In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
5. When this is combined well, add the flour, a little at a time, until you have a very soft dough.
6. Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
7. Gently press down on the dough to give it a pillowey-disk shape.
8. Turn over and dredge other side.
9. Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
10. Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
11. Fry until deep golden-brown on both sides.
12. Remove to paper towels to drain.
13. Repeat, using up remaining fritter dough.

Reviews

[Sydney Mike]

Was ready to try this recipe using canned pumpkin (with a modification or two), then a friend pointed out a market that carried pumpkins this time of year! I made these as finger food & they were a big hit with all my guests! My vegetarian son & DIL also enjoyed these ~ Definitely a keeper of a recipe! [Made & reviewed while in Greece on the Zaar World Tour 4]