Pumpkin Fritters

DIRECTIONS

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