Reviewed: Nov. 9, 2009

I wasn't crazy about how these turned out. I didn't taste much of the pumpkin and then I added a little too much extra salt. And then something happened when I cooked then because when I served them, half of them were just batter on the inside. I'll try them again soon.

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Heidi

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Oct. 18, 2009

I increased the curry and added minced dry onion to add the extra needed spice. I like the suggestion of using sour cream to top them off because I was acutully thinking of using a cucumber yogurt sauce next time. Another idea was using pumpkin pie spice and sweeting these fritters. But overall they were good and we even reheated the leftovers in a toaster oven the next day to enjoy.

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rebeqah

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Oct. 1, 2009

Not bad! They're soft and plump like the description says. I think a bit of cinnamon would do well...or you could make them sugary.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 27, 2009

These were amazing. Even my family who despise curry loved them. I used half cup flour like others said and they were devoured. Yum thank you! So easy and quick too.

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Kirsten_face

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

These are good, albeit slightly plain. I used 1/2 c flour, rather than the full 1 c, so that the pumpkin flavor was more pronounced and it worked splendidly. I also found that a bit of sour cream as a topping gives the fritters a finished and complete taste.

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Kara

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Reviewed: Mar. 31, 2009

Fabulous recipe! I made these to pair with an Epcot Food & Wine recipe for Durban-spiced Chicken with Spicy Honey-Mustard Sauce. The fritters were a perfect match. Very tasty and very easy to make. I did fry them in olive oil instead of vegetable oil, but left the rest of the recipe the same as written. I drained them on paper towels before serving which soaked up a lot of the oil. Also, by making them small and having the oil at the correct temperature, they don't absorb a lot of oil. The addition of the curry is wonderful giving the fritters a nice taste without them being overpowering. Will definitely make these again. Thanks for the keeper recipe!

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

These were good but they absorb a little too much oil for my taste.

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Yarie

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Jun. 16, 2008

I made these, but didn't have curry so I used allspice and nutmeg. I think they might be better if I'd had curry,but oh well.The are still gone, but I liked dipping them in molasses. my husband loves pumpkin so I made them for him.

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DINIECITA

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Reviewed: Dec. 4, 2007

I really enjoyed these, however next time I would reduce the flour, I felt like i could taste more flour than I wanted to, but it was still very yummy. I dipped them in maple syrup and it was delicious!

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theblairjrs

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2006

These are pretty bland. Too much flour dilutes the pumpkin flavor. And they need a good sauce with them. Not too mention all that oil makes them really unhealthy.

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Loriq

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Reviewed: Nov. 23, 2006

My kids liked these and they were easy to make.

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KLC1

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Norwalk, Iowa, USA

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Reviewed: Nov. 23, 2006

very quick and easy idea for leftover pumpkin, we even made our own curry powder since we didnt have any. yummy. smaller spoonfuls is better.

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maplover

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Nov. 19, 2006

really tasty. was delightfully surprised with how good they were.

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ykat

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Reviewed: May 19, 2005

Fantastic!! I use butternut because thats my preference but kept everything else the same, I might add some garlic next time. Yummy Yummy Yummy, I can't stop eating them.

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CARMELJANE

Cooking Level: Intermediate

Home Town: Dampier, Western Australia, Australia

Living In: Perth, Western Australia, Australia

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Reviewed: Feb. 13, 2005

A three for being different. We used the honey mustard sauce from the Aussie Chicken recipe to dip in. It was good, but still not a knock out.

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JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

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Reviewed: Jan. 4, 2005

THESE WERE REALLY GOOD!I USED MY LEFT OVER COOKED PUMPKIN AND TO MY SURPRISE I COOKED THEM TWICE IN ONE WEEK! I SUGGEST YOU MAKE THEM SMALLER, AS THE FIRST BATCH I MADE WERE TABLESPOON SIZE AND I THOUGH THEY WERE TO BIG AND TO MOIST INSIDE, SO THE SECOND TIME I DID THEM HALF THE SIZE AND I LIKED THEM BETTER.

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SSEDEY

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Reviewed: Dec. 30, 2003

These were so delicious! I made them for my family's Xmas celebration and to my surprise, even my finicky grandmother liked them! A few people were even dipping them in Natalie L's Easy Fruit Dip that I had made. The next time I have these I think I might try them with a spicy dijon mustard but for the most part, they are perfect alone. I will also use much smaller spoonfuls to make smaller fritters - maybe a little less than a tablespoon instead of a heaping tablespoon.

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ORTHEUM

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