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Pumpkin and Feta Fritters

[heart_this] · Jan 1, 2010 · 36 Comments

Pumpkin and Feta Fritters

During the summer while I was enjoying some tasty zucchini (or summer squash) and feta fritters I wondered if a winter squash version would work. I had previously done a savoury pumpkin pie that I really enjoyed but it used pumpkin puree. If I used pumpkin puree in the fritters I would need to add a lot of flour allow them to hold their proper fritter form. I like my fritters main ingredient to be the vegetable that they are made from rather than flour so I put the idea on the back burner for a while… Recently inspiration struck! Why not use grated pumpkin rather than pumpkin puree? Would the grated pumpkin cook with just a few minutes of frying? I just had to try it! I took the zucchini and feta fritters recipe and I simple replaced the grated zucchini with grated pumpkin. The pumpkin fritters turned out beautifully! Even with just a few minutes of cooking the pumpkin did get a chance to cook all the way through and it was nice and tender and good. Pumpkins are generally a little on the sweet side and that sweetness worked rather well with the salty feta and fresh dill. I used grated kabocha pumpkin but any type of winter squash such as butternut squash would also work well. Since I had some fresh dill for the fritters anyways I whipped up a fresh batch of tzatziki to go with them.

Pumpkin and Feta Fritters

Pumpkin and Feta Fritters

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 2 cups pumpkin/squash (grated)
  • 1/4 cup fresh herbs (such as parsley, dill, mint; chopped)
  • 1 green onion (sliced)
  • 1/4 cup feta (crumbled)
  • 1/2 cup flour (I used whole wheat flour)
  • 1 egg
  • salt and pepper to taste
  • 2 tablespoons oil
directions
  1. Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
  2. Heat the oil in a pan.
  3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Similar Recipes:
Kolokithopita (Pumpkin and Feta Pie)
Zucchini and Feta Fritters
Sweet Pumpkin Fritters
Ntomatokeftedes (Tomato and Feta Fritters)
Spanakopita (Spinach and Feta Pie)
Spinach and Feta Fritters
Apple, Cheddar and Bacon Fritters in Caramel Sauce

6 Ingredients, Appetizer, Food, Fritter, Greek, Main Course, Pumpkin, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Rachael says

    January 2, 2010 at 12:23 am

    Oh yes. I will be making these ASAP. You see, I have made many of your fritters and each time I loved them more: the zucchini, the corn, and others. I simply HAVE to make these. Thanks so much for this recipe!

    Reply
  2. Brittany (He Cooks She Cooks) says

    January 2, 2010 at 1:29 am

    Loving this! I bet pumpkin makes a great fritter. I don't how I feel about dill with it, but parsley or some fresh sage. The feta is heavenly with it, I imagine.

    Reply
  3. Portia Lynch says

    January 2, 2010 at 1:54 am

    I wonder if spaghetti squash would work well for this? Could one cook a spaghetti squash (so as to get the strands), perhaps squeeze some of the moisture out, and then just…fritter it? I bet that would be yummy with any number of additions and condiments, since its flavor isn't as distinct as the pumpkin. But these sure do sound yummy, and squash is so healthy!

    Reply
  4. Dawn says

    January 2, 2010 at 1:57 am

    feta is like the best cheese to go with everything isn't it? oh how I would love to have this with my eggs tomorrow morning.
    happy new year Kevin! hope all is well over there (or up there I should say).

    Reply
  5. Kerstin says

    January 2, 2010 at 5:31 am

    Sold at feta! They look so tasty – great idea to use grated pumpkin!

    Reply
  6. Joanne says

    January 2, 2010 at 12:18 pm

    This is so inventive Kevin! These sound amazing. I love pumpkin in every form, but the sweet and salty combination here must be out-of-this-world!

    Reply
  7. Sri (BigSrisFood) says

    January 2, 2010 at 1:46 pm

    Kevin,
    This is a nice combination you have come up with for the fritters. Thanks.

    Reply
  8. ♥peachkins♥ says

    January 2, 2010 at 2:00 pm

    These look fantastic…

    Reply
  9. Rosa's Yummy Yums says

    January 2, 2010 at 3:23 pm

    So scrumptious looking!

    Cheers,

    Rosa

    Reply
  10. Mamatkamal says

    January 2, 2010 at 6:33 pm

    Great combination of flavour! Love this recipe.
    Cheers,

    Reply
  11. lostpastremembered says

    January 2, 2010 at 7:48 pm

    There is something about orange in the dead of winter that just makes you feel all warm inside… and the fritters sound amazing too… Thanks for the great recipe…

    Reply
  12. peasepudding says

    January 2, 2010 at 7:49 pm

    Congratulations on your Dec DMBLGIT award! Great photo.

    Reply
  13. Kevin says

    January 2, 2010 at 7:52 pm

    Portia: I think that spaghetti squash would also work well. You would need to try to squeeze out any excess liquid after roasting it and then you may need some more flour to get it to hold its form.

    Reply
  14. Beth says

    January 2, 2010 at 7:56 pm

    Look delish as always. Happy New Year

    Reply
  15. Anonymous says

    January 2, 2010 at 8:07 pm

    great looking appetizer! WOW!

    Reply
  16. mirtilla says

    January 2, 2010 at 9:38 pm

    very good

    Reply
  17. Tiina says

    January 2, 2010 at 9:44 pm

    Those fritters look just perfect! Lovely recipe.

    Greetings,
    Tiina

    Reply
  18. pigpigscorner says

    January 2, 2010 at 9:46 pm

    Nice colour and great use of pumpkin! Happy 2010!

    Reply
  19. Portia Lynch says

    January 3, 2010 at 12:23 am

    Thanks Kevin! I'm going to experiment with that. 🙂

    Reply
  20. lil miss dissertation says

    January 3, 2010 at 2:22 am

    hello! i've been using your recipes ever since discovering them through serious eats! they're great! so i wanted to ask whether you had any suggestions if i wanted to make this particular recipe with pumpkin puree. i know you mentioned having to use flour. would any other additional ingredient or binding agent help? any ideas would be great!

    Reply
  21. Léo @ cupcakes in Paris says

    January 3, 2010 at 5:21 pm

    This looks wonderful! I can't wait to try it!

    Reply
  22. marla (Family Fresh Cooking) says

    January 3, 2010 at 11:29 pm

    These pumpkin feta fritters sound and look amazing! I love the combo of sweet and savory. This recipe is a must try!

    Reply
  23. Lori says

    January 4, 2010 at 3:15 am

    These sound totally yum Kevin. My kind of food!

    Reply
  24. maria says

    January 4, 2010 at 2:13 pm

    My grandmother made these (kolokithokeftedes) all fall and winter and we enjoyed them very much as kids. Great recipe!

    Reply
  25. Kevin says

    January 5, 2010 at 1:58 am

    lil miss dissertation: I would try something like replacing the pumpkin with 2 cups pumpkin puree, increasing to 2 eggs, and roughly doubling the flour to 1 cup. You may want to add the flour a bit at a time until you get the right consistency.

    Reply
  26. Jibran Ahmed Khan says

    January 5, 2010 at 8:48 am

    Very nice website. i like it. It is too good because you shared very great recepies.
    Here are also some receipes of Asia's famouse dishes those are spicy and famouse in every cermoney.
    Make for your family & Have Fun

    Make Biryani Yourself <=> Make Asian's Food

    Reply
  27. Jeanne says

    January 7, 2010 at 12:52 pm

    Mmm, fritters. Every time I see fritters on your site I think i need to make them. Seeing as feta is one of the basic food groups as far as I'm concerned, this is definitely bookmarked!

    Reply
  28. Cara says

    January 8, 2010 at 2:55 am

    I would call these pumpkin feta latkes! Sounds like a great combination.

    Reply
  29. eatme_delicious says

    January 9, 2010 at 4:16 pm

    Ooo I love fritters and I've never seen the combination of pumpkin and feta! Sounds delicious.

    Reply
  30. couture prom dresses says

    March 31, 2010 at 5:36 pm

    Fried is the best way of preparing food, it always turns out pretty and delicious. I just try to limit myself to once a week tops, but it's not easy.

    Reply
  31. Aether-art says

    April 17, 2010 at 11:24 pm

    I'm so happy to have stumbled across your blog! I'm currently frying these fritters as I type – and the first one was delicious! I've done a combo of zucchini and pumpkin with mine!

    Reply
  32. rosemary says

    May 24, 2010 at 6:39 am

    I made these last night as a trial for my sister's kitchen party happening 30 may. Can I do them in the oven? I will be doing a lot of things so I just want to do two batches on cookie sheet than so many times on stovetop. What should I do if I am to do them in the oven? May you please reply.

    Reply
  33. Kevin says

    May 26, 2010 at 1:10 am

    rosemary: I have not tried baking them yet but I would do something like:
    – Form the patties.
    – Brush the top and bottom with olive oil and place them on a baking sheet.
    – Bake in a preheated 400F oven for about 8-10 minutes per side.

    Reply
  34. Brenno60 says

    January 22, 2017 at 3:13 am

    Just made these for lunch. Yummo. Best pumpkin fritters we've tasted. Thanks for the share!

    Reply
  35. Sandy says

    October 9, 2018 at 5:57 am

    These were absolutely delicious.

    Reply
  36. Sandi Curry says

    October 17, 2020 at 8:34 pm

    I would like to know how to make these fritters with Pumpkin Puree instead of grated pumpkin. Can you please send me the recipe for that. Thank you

    Reply

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