Description
These Savoury Pumpkin Fritters are a delightful vegan snack or appetizer, featuring tender pumpkin blended with aromatic spices and fresh herbs, lightly fried to a golden crisp. Served with a tangy lemony coconut yogurt dip, they offer a perfect balance of savory flavor and creamy zest, making them an ideal wholesome treat for any occasion.
Ingredients
Units
Scale
Pumpkin Fritters
- 2 cups pumpkin, cut into small pieces (or substitute with butternut squash, hubbard squash, or kabocha squash)
- 1 tsp curry powder
- 1 tsp fine sea salt
- 1/2 tsp paprika
- 2 green onions, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 cup all-purpose flour (adjust as needed)
- 1/2 tsp baking powder
- 2 tbsp olive oil (plus more to oil your hands)
Lemony Yogurt Dip
- 1/4 cup plain coconut yogurt
- 1 green onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp lemon juice
- Pinch of fine sea salt
Instructions
- Boil the Pumpkin: Fill a medium saucepan with water up to 1/3 full and bring to a boil. Add the pumpkin pieces and boil over medium heat for 8-10 minutes until just soft. Drain well and pat dry with kitchen paper to remove excess water, squeezing gently to extract moisture.
- Mash and Mix: Return the dried pumpkin to the saucepan. Mash thoroughly with an immersion blender or potato masher until smooth and free of large lumps. Add curry powder, sea salt, paprika, chopped green onions, and cilantro. Gradually mix in the flour, then sprinkle baking powder over the mixture and stir to combine into a sticky dough.
- Prepare to Fry: Heat a non-stick skillet over medium-high heat and drizzle with olive oil. Oil your hands well to prevent sticking, then divide the mixture into 6 portions. Shape each into a round fritter about 1 cm thick, oiling your hands between each shaping.
- Fry the Fritters: Carefully place the fritters into the hot oiled skillet in batches. Cook each side for about 3 minutes until golden brown and crisp. Use a spatula to flip and cook the other side for 2-3 minutes. Transfer cooked fritters onto a paper towel-lined cooling rack. Repeat with remaining batter.
- Make the Lemony Yogurt Dip: While fritters cook, combine coconut yogurt, chopped green onion, cilantro, lemon juice, and a pinch of sea salt in a small bowl. Whisk with a fork until smooth and well mixed.
- Serve: Plate the warm pumpkin fritters with the lemony coconut yogurt dip. Optionally, garnish with extra fresh cilantro for a vibrant finish.
Notes
- Flour quantity may need adjustment depending on the moisture content of the cooked pumpkin; the batter should be sticky but hold shape.
- Best served freshly cooked for maximum crispness.
- Fritters can be stored in an airtight container in the fridge for up to 5 days; reheat gently on the stovetop with a little oil to restore crispiness.
- The lemony yogurt dip can be prepared ahead and kept refrigerated.
Nutrition
- Serving Size: 1 fritter with dip
- Calories: 138 kcal
- Sugar: 2 g
- Sodium: 392 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
