Description
These Savoury Pumpkin Fritters are a delicious vegan snack made with tender boiled pumpkin, aromatic spices, and fresh herbs. Crispy on the outside and soft inside, they are served with a tangy lemony coconut yogurt dip that complements the flavors perfectly. Ideal for a light lunch, appetizer, or snack, these fritters are easy to prepare and satisfying.
Ingredients
Units
Scale
PUMPKIN FRITTERS
- 2 cups pumpkin, cut into small pieces (or substitute with butternut squash, hubbard squash, or kabocha squash)
- 1 tsp curry powder
- 1 tsp fine sea salt
- 1/2 tsp paprika
- 2 green onions, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp olive oil (plus more to oil your hands)
LEMONY YOGURT DIP
- 1/4 cup plain coconut yogurt
- 1 green onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp lemon juice
- Pinch fine sea salt
Instructions
- Prepare the pumpkin: Fill a medium saucepan about one-third full with water and bring it to a boil. Add the pumpkin pieces and cook on medium heat until just soft, about 8-10 minutes. Drain thoroughly and pat dry with kitchen paper to remove any excess water. Place the pumpkin back into the saucepan.
- Mash and season: Using an immersion stick blender or potato masher, mash the pumpkin until smooth with no large lumps. Add the curry powder, sea salt, paprika, chopped green onions, and cilantro. Mix well.
- Add flour and baking powder: Gradually add the all-purpose flour into the pumpkin mixture while stirring. Sprinkle in the baking powder and combine with a spoon until the batter is sticky but holds together well.
- Heat the skillet: Drizzle olive oil into a non-stick skillet and heat over medium-high flame until hot.
- Shape the fritters: Oil your hands generously to prevent sticking. Divide the mixture into 6 equal portions and shape each into a round fritter about 1 cm thick. Oil your hands before shaping each fritter.
- Cook the fritters: Carefully place the fritters into the hot oiled skillet in batches, cooking until golden brown on the bottom, about 3 minutes. Flip and cook the other side for 2-3 minutes until golden and cooked through.
- Drain and keep warm: Transfer the cooked fritters to a paper towel-lined cooling rack to absorb excess oil. Repeat the frying process with remaining batter.
- Make the lemony yogurt dip: In a small bowl, whisk together the coconut yogurt, chopped green onion, cilantro, lemon juice, and a pinch of salt until combined.
- Serve: Serve the warm pumpkin fritters with the lemony coconut yogurt dip. Optionally garnish with fresh cilantro.
Notes
- The amount of flour may vary slightly depending on the moisture content of the pumpkin or squash used. The batter should be sticky but hold its shape.
- These fritters are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop with a little oil to restore crispiness.
- The lemony yogurt dip can be prepared in advance and stored in the fridge in an airtight container.
Nutrition
- Serving Size: 1 fritter with dip
- Calories: 138 kcal
- Sugar: 2 g
- Sodium: 392 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
