Vegetarian Syrian Pumpkin Patties

Recipe by Dancer
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READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the bulgur in warm water for 20 minutes.
  • Drain.
  • Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
  • If the mixture is too thin, add a little more flour.
  • Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
  • Heat 1/8-inch oil in a large skillet over medium heat.
  • Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
  • Serve warm or at room temperature.
  • HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
  • Drain, cut off the peel, and mash.
  • Gently press in a strainer to remove the excess liquid.
  • VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.
  • Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
  • Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
  • If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
  • Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
  • Cut into diamonds or 1 1/2-inch squares.
  • Drizzle with 1/4 cup vegetable oil.
  • Bake in a 400-degree oven until golden brown.
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