13 Dec 2021 Vegetarian

Pumpkin fritters

I love pumpkin. Here is one of my regular recipes for pumpkin fritters. This recipe makes ten fritters and is a balanced light meal for one person (or for two not so hungry people).
These pumpkin fritters have a nice orange-golden colour. For colour’s sake, I like to serve them with a simple tomato salad and green cilantro sauce. Plain coconut yogurt or soy yogurt blended with fresh cilantro or basil is a good add-on to.
Feel free to spice the pumpkin fritters up with some chili or add mild spices like thyme, oregano, marjoram.

Serves: 10 fritters
Nutrition: 33 kcal 1.4 g fat 3.7 g carbs 2 g protein
  • Ingredients
  • 200 g raw pumpkin, peeled
  • 2 (organic) eggs
  • 25 g semolina flour or regular flour
  • 10 g grated parmesan cheese
  • Salt to taste
  • Canola or rapeseed oil for frying
  • A bunch of fresh cilantro, chopped
  • 1 ripe tomato



Grate the pumpkin.


Process half the pumpkin, eggs and flour in a food processor.


Mix the rest of the grated pumpkin and parmesan into the batter. Add salt to taste.


Heat a generous amount of oil in a non-stick frying pan over a medium-high heat and add 1 tbsp of batter into the pan at a time to make small fritters.


Cook until the edges are set. Flip the fritters and cook for another 2-3 mins until golden and cooked through. Keep warm while you cook the remaining fritters.


Meanwhile, chop the tomato. Add salt, a bit of oil and a bit of chopped cilantro. Stir.


Serve the pumpkin fritters with the tomato salad and (optionally) yogurt.