Pumpkin Fritters

Pumpkin Fritters

46
dakota kelly 24

"Plump little pumpkin fritters with a hint of curry."
Saved
Save
I Made it Rate it Share Print

Ingredients

15 m servings 350 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
  2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Reviews

46
  1. 58 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 Di...

Most helpful critical review

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.

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 Di...

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 ...

Holy Cow!! These were so good, they disappeared way too fast! I did add a little cayenne and garlic powder and upped the curry. I used whole wheat flour so they were a LITTLE healthier... *Note...

My boyfriend and I both thought these were phenomenal. I did double the curry b/c the blend I have is fairly mild and we like things spicy. We didn't think they needed a dipping sauce at all; ...

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.

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 yogu...

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 ma...

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.

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.