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
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
- Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
- Heat the oil in a pan.
- Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
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!
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.
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!
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).
Sold at feta! They look so tasty – great idea to use grated pumpkin!
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!
Kevin,
This is a nice combination you have come up with for the fritters. Thanks.
These look fantastic…
So scrumptious looking!
Cheers,
Rosa
Great combination of flavour! Love this recipe.
Cheers,
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…
Congratulations on your Dec DMBLGIT award! Great photo.
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.
Look delish as always. Happy New Year
great looking appetizer! WOW!
very good
Those fritters look just perfect! Lovely recipe.
Greetings,
Tiina
Nice colour and great use of pumpkin! Happy 2010!
Thanks Kevin! I'm going to experiment with that. 🙂
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!
This looks wonderful! I can't wait to try it!
These pumpkin feta fritters sound and look amazing! I love the combo of sweet and savory. This recipe is a must try!
These sound totally yum Kevin. My kind of food!
My grandmother made these (kolokithokeftedes) all fall and winter and we enjoyed them very much as kids. Great recipe!
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.
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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!
I would call these pumpkin feta latkes! Sounds like a great combination.
Ooo I love fritters and I've never seen the combination of pumpkin and feta! Sounds delicious.
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.
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!
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.
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.
Just made these for lunch. Yummo. Best pumpkin fritters we've tasted. Thanks for the share!
These were absolutely delicious.