Go Back

Parmesan Pumpkin Fritters

Parmesan pumpkin fritters are pan-fried golden and crisp with a savory parmesan crust, using very dry pumpkin puree for better browning. Quick mixing and skillet cooking create tender centers and a crunchy exterior, finished with sour cream and fresh chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin and binder
  • 1.5 cup pumpkin puree (blotted very dry) Blot extremely dry between paper towels to prevent sogginess.
  • 2 eggs
  • 0.5 cup parmesan, finely grated
  • 0.33 cup all-purpose flour
  • 2 tbsp fresh chives or sage, minced Use either chives or sage.
  • 1 garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg
For frying and serving
  • 1 olive oil for pan-frying Use enough to coat the pan for shallow pan-frying.
  • 1 sour cream For serving as a dipping sauce.
  • 1 extra chives For topping/serving.

Equipment

  • 1 cast iron skillet

Method
 

Prepare the batter
  1. Blot the pumpkin puree extremely dry between paper towels to remove excess moisture. Press firmly and swap paper as needed.
  2. Combine blotted pumpkin puree, eggs, parmesan, all-purpose flour, minced chives (or sage), minced garlic, salt, black pepper, and nutmeg until just combined. Stop mixing as soon as the batter comes together.
Pan-fry the fritters
  1. Heat olive oil in a skillet over medium heat until shimmering. Keep the heat at medium so the outside browns without burning.
  2. Drop 3-tablespoon portions of batter into the skillet and flatten slightly. Leave space so each round can crisp evenly.
  3. Cook the first side 3-4 minutes, until golden and crispy. If the edges darken too fast, lower the heat slightly.
  4. Flip the fritters and cook 3-4 minutes more, until golden and crispy on the second side. Press lightly only if the rounds won’t hold together.
  5. Transfer fritters to paper towels and drain in batches. Repeat with the remaining batter, adding more olive oil to the skillet as needed.
Serve
  1. Serve the fritters immediately with sour cream and extra chives. Plate while still crisp for the best texture.

Notes

Key pro tip: blotting the pumpkin puree extremely dry is what keeps these from turning soggy in the skillet. Refrigerate leftovers in a sealed container up to 3 days; re-crisp in a skillet over medium heat for 2-3 minutes per side. Freezing is not recommended because the fritters can lose their crisp texture after thawing. Dietary swap: use gluten-free all-purpose flour in a 1:1 swap to make them gluten-free.