Pumpkin fritters make a quick, tasty meatless meal the whole family will enjoy. These fall-ready fritters combine pumpkin and feta for a flavorful bite and come together in under 30 minutes. Serve them for breakfast with avocado and a fried or poached egg, or enjoy them as an easy dinner with a simple salad or steamed vegetables.
Looking for a Meatless Monday or vegetarian-friendly option? These pumpkin fritters are simple to prepare and perfect for autumn. They’re versatile, comforting, and crisp on the outside while tender inside.
For the pumpkin, I used Kent pumpkin, but many varieties work well. In the U.S., choose baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins.” You can also substitute butternut squash or butternut pumpkin. Aim for roughly one cup of mashed pumpkin for the recipe.
WHY YOU’LL LOVE THIS RECIPE…
- Quick and Easy
- Meatless and Satisfying
- Perfect for Fall Flavors
WHAT YOU’LL NEED
Ingredients below are listed in the recipe card. Use the notes section if you need simple swaps.
- Pumpkin – peeled and cubed, about 400g / 14 oz (approx. 1 cup mashed)
- Egg
- Brown or Yellow Onion – finely diced
- Feta Cheese – I used Danish feta for creaminess, but any feta works
- Salt & Pepper – to taste
- Self-Raising (Self-Rising) Flour – or use plain/all-purpose plus baking powder (see notes)
- Olive Oil – for frying
HOW TO MAKE PUMPKIN FRITTERS – STEP BY STEP
1. Fill a large saucepan with about 5cm (2in) of water and bring to a boil. Place pumpkin pieces in a metal steamer basket, position the basket over the pan, cover, and reduce heat to medium. Steam until the pumpkin is fork-tender, about 10 minutes.
2. Mash the steamed pumpkin in a large bowl with a fork or masher and set aside to cool.
3. In a separate bowl, combine the diced onion, egg, crumbled feta, salt, and pepper. Add the cooled mashed pumpkin and stir to combine.
4. Sprinkle the flour evenly over the mixture and fold through until you have a smooth, cohesive paste. If using plain flour, add 2 teaspoons baking powder per cup of flour.
5. Heat enough olive oil to cover the bottom of a frying pan over medium heat. Spoon a heaping tablespoon of mixture into the pan and flatten gently with the back of a spatula.
6. Cook in batches without overcrowding the pan (about 3–4 fritters per batch) for 3–4 minutes per side, or until golden and crisp. Add more oil if needed between batches. Serve immediately.
TIPS FOR SUCCESS
- Choose a baking pumpkin or sugar/pie pumpkin for the best texture. Butternut squash is a fine substitute. You want about one cup of mashed pumpkin.
- Danish feta adds creaminess, but any feta or crumbly cheese will work.
- If you don’t have self-raising flour, use 1 cup plain/all-purpose flour plus 2 teaspoons baking powder.
- Use just enough oil to coat the pan and make sure it’s hot before adding fritters to prevent sogginess.
- Cook in batches so fritters get evenly browned and crisp; add oil as needed between batches.
RECIPE
Pumpkin Fritters
8 fritters
15 minutes
15 minutes
30 minutes
Pumpkin fritters are a quick meatless meal filled with pumpkin and feta, ready in under 30 minutes. Serve with avocado and eggs for breakfast or with a salad for dinner.
Ingredients
- 400g / 14 oz peeled pumpkin, cut into cubes (about 1 cup mashed)
- 1 egg
- ½ brown or yellow onion, finely diced
- ½ cup feta cheese, crumbled
- Salt & pepper, to taste
- 1 cup self-raising flour (or 1 cup plain flour + 2 tsp baking powder)
- Olive oil, for frying
Instructions
- Fill a large saucepan with 5cm / 2in water and bring to a boil. Place pumpkin in a steamer basket, cover, reduce heat to medium, and steam until fork-tender (about 10 minutes).
- Mash the steamed pumpkin in a large bowl and set aside to cool.
- Mix the onion, egg, crumbled feta, salt, and pepper in a bowl. Add the cooled pumpkin and stir to combine.
- Sprinkle the flour evenly over the mixture and mix until you have a smooth paste.
- Heat oil in a frying pan over medium heat. Spoon a heaping tablespoon of mixture into the pan and flatten slightly with a spatula.
- Cook in batches, 3–4 fritters at a time, for 3–4 minutes per side until golden and crispy. Serve immediately.
Notes
- Any baking pumpkin or sugar/pie pumpkin will work. Butternut squash is a good alternative. Aim for about one cup mashed pumpkin.
- Danish feta gives a creamy texture, but any feta or similar cheese is fine.
- If using plain/all-purpose flour, add 2 teaspoons baking powder per cup to replace self-raising flour.
- Make sure the oil is hot so fritters turn crisp rather than soaking up oil. Cook in batches to avoid overcrowding.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 278Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 657mgCarbohydrates: 43gFiber: 3gSugar: 11gProtein: 8g
If you try these pumpkin fritters, leave a comment and rating to share how they turned out. Enjoy!