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Pumpkin Fritters With Zucchini

These vegan Pumpkin And Zucchini Fritters are super easy, ready in just 30 minutes and perfect for autumn lunch or dinner. Your family will love it.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 16 fritters
Calories: 47 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Please note, if your zucchini are on the smaller size, you can add slightly less flour, maybe 2-3 tablespoon less. The batter should not be too dense.
  • These vegan pumpkin fritters quickly absorb oil during frying, so I recommend adding a few tablespoons of olive oil after each batch.
  • After you've enjoyed your delicious pumpkin fritters, you might find yourself with a few leftovers. Don't worry, you can easily store them. Allow the pumpkin fritters to cool down completely. Then, store them in an airtight container in the fridge for up to 2 days. 
  • Unfortunately, pumpkin fritters don't freeze well. The pumpkin puree and flour in the recipe make the fritters quite moist, and they can become soggy when thawed. For the best taste and texture, it’s recommended to enjoy your pumpkin fritters within a few days of making them.

Nutrition Information

Calories 47kcal (2%) Carbohydrates 6.6g (2%) Protein 1.1g (2%) Fat 2g (3%) Saturated Fat 0.3g (2%) Sodium 77mg (3%) Potassium 126mg (4%) Fiber 1g (4%) Sugar 1.1g (2%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16fritters

Amount Per Serving

Calories 47

% 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.