Recipe by dakota kelly
"Plump little pumpkin fritters with a hint of curry."
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egg, lightly beaten
vegetable oil for frying
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.
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 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.
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!!
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 333
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