Pumpkin Fritters

Pumpkin Fritters: Step by Step

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1. Mix the pumpkin, flour, egg, milk, spring onions, cumin and salt to a thick batter.

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2. Heat the oil in a large frying pan over medium-high heat.

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3. Drop in heaped tablespoons of batter, flatten slightly, and fry for 3 minutes per side until deep golden, in batches.

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4. Drain on kitchen paper and serve hot.

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What Can Go Wrong

1. Drain the pumpkin well so the batter is thick.
2. Keep the heat at medium-high so the outside browns without burning.
3. Make a test fritter first and adjust the flour.

Changing the Recipe

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve It With

Sweet chilli sauce · Soured cream · Green salad · Bacon

Keeping Pumpkin Fritters

Best eaten straight away. Keeps in the fridge for up to 2 days; reheat on a tray at 200°C for 8 minutes.

Questions People Ask

Pumpkin Fritters Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.