Description
Delicious and healthy vegan savoury pumpkin fritters made with mashed pumpkin, seasoned with curry powder and herbs, lightly pan-fried to a golden crisp. Served with a refreshing lemony coconut yogurt dip, these fritters are perfect as a snack or appetizer and are gluten-free friendly.
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
- Boil the Pumpkin: Fill a medium saucepan one-third full with water and bring to a boil. Add the pumpkin pieces and boil on medium heat until just soft, about 8-10 minutes.
- Drain and Dry the Pumpkin: Drain the pumpkin thoroughly and pat dry with kitchen paper to remove excess moisture. It’s okay to squish slightly during drying. Return the pumpkin to the saucepan.
- Mash and Season: Mash the pumpkin using an immersion blender or potato masher until smooth with no large lumps. Add curry powder, sea salt, paprika, chopped green onions, and cilantro. Mix well.
- Add Flour and Baking Powder: Gradually add the flour while mixing the mixture. Sprinkle in the baking powder and stir with a spoon until combined. The batter will be slightly sticky.
- Heat the Skillet: Drizzle olive oil in a non-stick skillet and heat over medium-high.
- Shape the Fritters: Oil your hands well to prevent sticking. Divide the mixture into 6 equal portions. Shape each into a round fritter approximately 1 cm thick, oiling your hands between each to keep the mixture from sticking.
- Fry the Fritters: Place fritters in the hot oiled skillet in batches. Fry each for about 3 minutes until golden brown, then flip and fry another 2-3 minutes for the other side.
- Drain: Place cooked fritters on a paper towel-lined cooling rack to absorb excess oil. Repeat frying with the remaining batter.
- Make the Lemony Yogurt Dip: In a small bowl, whisk together coconut yogurt, finely chopped green onion, chopped cilantro, lemon juice, and a pinch of salt until well combined.
- Serve: Serve the warm pumpkin fritters with the fresh lemony yogurt dip. Optionally sprinkle extra fresh cilantro on top for garnish.
Notes
- The amount of flour may vary depending on how wet the cooked pumpkin is. The batter should be doughy enough to hold its shape but not too dry.
- Fritters are best served fresh but can be stored in an airtight container in the fridge for up to 5 days. Reheat gently in a skillet with a little oil.
- The lemony yogurt dip can be made ahead and stored in the fridge in an airtight container.
Nutrition
- Serving Size: 1 fritter
- 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
