Name: Butternut Pumpkin Fritters recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 25
Ingredients: 1 butternut pumpkin; 1 brown onion peeled; 1 handful parsley washed; 1 handful fresh dill washed; 1 egg; 4 pinches dried oregano; 1 pinch salt and pepper; 2 tbs olive oil; 4.00 cup plain flour; 2 cup dried breadcrumbs; 2 cup milk; 2 egg lightly beaten; 2 tbs sunflower oil

by mrs_bobo Last updated on 07/09/2019

Butternut pumpkin fritters are made in many countries, but this is a recipe dear to my heart, as it's been handed down from generation to generation. - mrs_bobo

Ingredients

1 butternut pumpkin
1 brown onion peeled
1 handful parsley washed
1 handful fresh dill washed
1 egg
4 pinches dried oregano
1 pinch salt and pepper
2 tbs olive oil
2 cup plain flour
2 cup dried breadcrumbs
2 cup plain flour
2 cup milk
2 egg lightly beaten
2 tbs sunflower oil

Method

Step 1

Peel, cut and wash the pumpkin and put it in the blender to grate it. Once grated remove from blender and put in strainer to take out the excess water. Add pumpkin to a clean bowl.
Step 2

Add onion, parsley dill to a blender and blend for a few minutes. Add the oregano, 1 egg , salt and pepper and olive oil, and optional feta cheese. Blend until onion, dill and parsley have been chopped well. Remove and add to the bowl with the strained pumpkin
Step 3

Add breadcrumbs and flour. You want the mixture to hold together you don't want it to be too hard but just right to roll out into balls. Leave in fridge for 30 minutes to set. You can just make them without putting mixture in fridge to set but putting them in the fridge and allowing the mixture to set gives you piece of mind so they don't fall apart when frying them.
Step 4

In three bowls, add milk and 2 eggs to one, flour in second, and the other to put your coated pumpkin balls into. Roll the pumpkin mixture into balls. Coat each one with the milk and egg mixture and then coat with the flour.
Step 5

Heat a large frypan over medium to high heat. Add sunflower oil. Fry pumpkin fritters in batches. Eat warm or cold either way they are delicious.

Equipment

non-stick frying pan
4 bowl
grater
blender
strainer

Recipe Notes

from Australia’s Best Recipes team

Optional instead of egg just add some water into the mixture or extra olive oil. And for coating instead of egg and milk again just coat with a bit of oil or water just so the flour can stick to the pumpkin balls. I usually use 1-2 cups of breadcrumbs depending on how many pumpkins I have too and the same of the flour but you might need less or more. You can add some feta cheese in Step 2 too.