Pumpkin Fritters With Zucchini
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
16 fritters
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Calories
47 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Fritters With Zucchini
Description
This recipe mixes pumpkin purée, grated zucchini (with excess moisture squeezed out), grated onion, flaxseed "egg" as vegan binder, all-purpose flour, baking powder, and salt to form a smooth batter. Shaped into spoonfuls, the fritters are fried in olive oil until golden-brown and crisp on both sides, producing a satisfying combination of soft, moist interior and a delicate fried crust.
The fritters are mildly flavored with the natural sweetness of pumpkin and the freshness of zucchini, making them suitable for savory applications. Frying in olive oil imparts a gentle richness while maintaining a fairly light texture.
They can be served immediately, ideally accompanied by a dollop of sour cream or similar topping. The recipe notes adjusting flour depending on zucchini size to prevent overly dense batter.
After cooling, leftovers keep well refrigerated for up to two days but do not freeze well due to moisture content. Additional olive oil is recommended between frying batches to keep the oil fresh and ensure even frying.
Ingredients
- 1 c pumpkin puree
- 2 zucchini
- 1 tablespoon flax seeds whole or ground
- ½ medium onion grated on small holes of a box grater
- ⅔ c all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoon olive oil you might need to use more oil during frying
Instructions
- Start making these vegan pumpkin fritters by preparing vegan "egg". In a small bowl combine flax seeds and 2 tablespoon of water. Give it a stir and set aside for 10 minutes.
- Next, chop off 1⁄2 inch from each end of the zucchini. Using small holes of a box grater, grate the zucchini. Using your hands or cheesecloth, squeeze all water out of zucchini and add them to a large bowl.
- Add canned pumpkin, grated onion and flax "egg" to a bowl with zucchini. Mix well. Add flour, baking powder and salt and mix again and your batter is smooth.
- Heat olive oil in a large frying pan and over medium heat. Drop a heaping tablespoon of batter into the oil and fry for 2-3 minutes on each side until the fritters are golden brown. Serve immediately with a dollop of sour cream.
Notes
- If using smaller zucchini, reduce flour by 2 to 3 tablespoons to avoid dense batter.
- These fritters absorb oil during frying; add more olive oil between batches for consistent cooking.
- Store cooled leftovers in an airtight container in the fridge for up to 2 days; they do not freeze well due to moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16fritters
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 6.6g | 2% |
| Protein | 1.1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 77mg | 3% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1.1g | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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