Pumpkin Fritters

Pumpkin Fritters are a quick and easy meatless meal the whole family will love.  These yummy fall fritters are filled with pumpkin and feta cheese, and are ready in under 30 minutes.  Serve for breakfast with some avocado and eggs on top, or an effortless dinner with a side of veggies. 

Looking for a delicious Meatless Monday meal?  Try these Pumpkin Fritters!

These vegetarian fritters are perfect for fall and are so quick and easy to whip up.  Serve them for breakfast with some sliced avocado and an egg on top, or for dinner with a side salad.

I used kent pumpkin for my fritters, but that's not the only pumpkin you can use.  If you're in America look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”.  You could also use butternut squash / butternut pumpkin instead.

WHY YOU'LL LOVE THIS RECIPE...

• Quick and Easy 
• Yummy Meatless Meal 
• Perfect for Fall 

WHAT YOU'LL NEED

Here's the ingredients you'll need to make these pumpkin fritters (full measurements listed in the printable recipe card below)...

• Pumpkin - Any of the pumpkin varieties in Australia will work for this recipe. If you're in America look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”.  You could also use butternut squash / butternut pumpkin instead.
• Egg
• Brown / Yellow Onion
• Feta Cheese - I used Danish for this recipe and really enjoyed the creaminess but any type will work.
• Salt & Pepper 
• Self-Raising Flour / Self-Rising Flour - Or use a mix of all purpose / plain flour and baking powder.  You'll need 2 teaspoons of baking powder for 1 cup of all purpose flour.
• Olive Oil 

HOW TO MAKE PUMPKIN FRITTERS - STEP BY STEP

Fill a large saucepan with 5cm / 2in of water and bring to a boil over high heat.  Place the pumpkin pieces in a metal steamer basket, then place the basket on top of the saucepan and cover.  Reduce heat to medium.  Steam the pumpkin until fork tender (approx. 10 mins).

Mash the steamed pumpkin in a large bowl with a fork or masher.  Set aside to cool.

Mix onion, egg, feta cheese, salt and pepper together in a bowl.

Add cooled mashed pumpkin to the bowl and stir to combine.  Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined.  The mixture should now be a smooth paste.

Heat oil in frying pan on medium heat.  Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.

Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch).  Cook for 3-4 minutes each side until golden and crispy.  Serve immediately.

TIPS FOR MAKING THIS RECIPE

• Any of the pumpkin varieties in Australia will work for this recipe. If you're in America look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”.  You could also use butternut squash / butternut pumpkin instead. You'll want to end up with roughly one cup of mashed pumpkin for the recipe.
• I used Danish feta cheese for this recipe and really enjoyed the creaminess but any type will work.
• If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use 1 cup of plain / all purpose and 2 teaspoons of baking powder.
• Add just enough oil to cover the bottom of your frying pan.  Make sure it’s hot before popping the fritters in.  If you skip this step, the fritters will take on the oil and become soggy.
• Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan.  Add more oil if it dries out completely.

MORE FRITTERS TO TRY

• Zucchini and Halloumi Fritters
• Greek Zucchini Fritters
• Pea and Feta Fritters
• Potato Fritters
• Crispy Vegetable Fritters
• Pea and Sweet Corn Fritters
• Gluten-Free Zucchini Fritters
• Zucchini and Corn Fritters

If you’ve made these Pumpkin Fritters I’d love to hear how you enjoyed them! Pop a comment and a star rating below!

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