Crispy Pumpkin Fritters (Printable Version)
Golden and soft inside, these crispy pumpkin fritters combine fresh butternut squash with Parmesan cheese for a snack or side everyone will love.
# What You’ll Need:
01 -
2 cups of shredded squash (I went with butternut squash).
02 -
½ an onion, finely chopped.
03 -
1 egg, large.
04 -
¼ cup of plain flour.
05 -
¼ cup parmesan cheese, grated fresh.
06 -
A pinch or two of salt, as you like.
07 -
A sprinkle or two of chili flakes or black pepper.
08 -
½-1 teaspoon of dried parsley or about ½-1 tablespoon if fresh.
09 -
1-2 tablespoons of olive oil to fry with.
# Step-by-Step Guide:
01 -
Pat the squash dry after grating, then toss it into a medium-sized bowl. Add onion, egg, parmesan, flour, salt, pepper, and parsley. Stir it all together. Scoop out portions, shape them into patties, or just drop some mixture and gently press it flat with a spoon. (I made 6 smaller ones).
02 -
Warm olive oil in a frying pan over medium heat. Cook 3 patties at a time until they're golden on both sides. Move them to a plate lined with paper towels, then enjoy them right away.
# Additional Notes:
01 -
They're delicious hot or cooled down to room temp.
02 -
Perfect for a snack or alongside your main dish.