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READY IN 15 mins

Pumpkin Fritters

Read Reviews (41)

"Plump little pumpkin fritters with a hint of curry." — dakota kelly

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Measuring All-Purpose Flour

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Types of Cooking Oil

Original recipe makes 24 fritters Change Servings

1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder

1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying

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Directions

In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
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.

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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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.

—ORTHEUM

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Most Helpful Critical Review

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.

—JACKIEBLAKELY

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53 Ratings

Jan 04, 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.

—SSEDEY

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Nov 09, 2010

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 these are TOTALLY WORTH the deep fried guilt* I used a cup and 1/2 sour cream, mixed in a tbsp of dill and a little garlic powder for a dipping sauce. TOTALLY MADE IT. ;D Thank you for such an Awesome Recipe!!

—macchiato98

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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.

—CARMELJANE

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Oct 19, 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.

—rebeqah

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Apr 01, 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!

—COURTNEYSUNSHINE

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Nov 06, 2011

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; perfect as is. Keep in mind that the blend of curry you use will have a lot to do with the outcome. Curry is not a spice unto itself, it is a blend of several different spices and the flavor and strength varies widely. I tasted the batter before frying to make sure the spice level was correct. In regards to bad reviews b/c these were "bland" or "unhealthy" -- they were bland b/c the amount of curry needed depends on the blend you use, and if you don't want to eat something unhealthy, WHY are you making a FRITTER (which basically means FRIED BATTER) recipe? Anyhow, after trying these with the original recipe and reading the reviews, I feel inspired to make a batch for Thanksgiving but omit salt and add brown sugar instead, omit curry powder and use pumpkin pie spices instead, then dust with powdered sugar when they're done frying. Thanks for a fantastic & versatile recipe!

—roosoosh

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Nutrition

Calories
350 kcal
17%

Carbohydrates
4.9 g
2%

Cholesterol
9 mg
3%

Fat
37 g
57%

Fiber
0.5 g
2%

Protein
0.9 g
2%

Sodium
140 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Fritters

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 350
Calories from Fat: 333

% Daily Value *
Total Fat 37g 57 %
Saturated Fat 4.8g 24 %
Cholesterol 9mg 3 %
Sodium 140mg 6 %
Potassium 31mg < 1 %
Total Carbohydrates 4.9g 2 %
Dietary Fiber 0.5g 2 %
Protein 0.9g 2 %
Sugars 0.4g
Vitamin A 32 %
Vitamin C < 1 %
Calcium 2 %
Iron 5 %
** Thiamin 4 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 7 %

* 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.