Savoury Pumpkin Fritters (Vegan)
Nov 6, 2023 by Hannah Sunderani
Savoury Pumpkin Fritters (Vegan)
These Savoury Pumpkin Fritters are the perfect fall appetizer! They’re filled with fresh pumpkin, warm curry spices, bright cilantro and green onion. Pan-fried until crispy and golden! Serve them alongside my homemade lemony yogurt dip for a dish to remember.
Although I love serving warm soups like Curried Butternut Squash and Sweet Potato Soup and Vegan Pumpkin Soup during the colder months, I’m always looking for new ways to indulge in winter veggies and to delight my guests when entertaining. After incorporating fresh squash into my Savoury Oatmeal recipe, I was inspired to find more savoury ways to enjoy winter squash!
Introducing, these savoury pumpkin fritters! They’re ready in just over 30 minutes and make for a great breakfast, lunch, or appetizer. Now, let’s get into the details so you can make them at home!
These Pumpkin Fritters are…
- Light
- Crispy
- Full of fresh pumpkin flavour
- Ready in 30 minutes
- The perfect pair for lemony yogurt dip
- Pan-fried and perfectly golden
- Ready in 40 minutes
- Made with simple ingredients
Why You’ll Love My Recipe
Pumpkin is so often used in sweet recipes like Pumpkin Pie Overnight Oats, Pumpkin Chickpea Blondies, Pumpkin Chocolate Chip Cookies, and more. But, pumpkin can actually make really tasty savoury dishes, including fritters!
Most pumpkin fritter recipes I see online are sweet, but what are savoury lovers to do? In addition to making these pumpkin fritters entirely savoury for my savoury lovers, this recipe is also entirely vegan – something else I don’t see much online!
So get ready to switch things up this pumpkin season and indulge in the savoury side of pumpkin. (After all, it is a vegetable!).
Ingredient Notes
- Pumpkin: For the most authentic pumpkin fritters, you’ll want to use sugar pie pumpkins. These pumpkins are smaller than your typical carving pumpkins, and have a more tender flesh and sweeter flavor. During the fall months, they are typically sold in most mainstream grocery stores, but if you can’t find one, don’t worry! You can also substitute with butternut squash, hubbard squash, or kabocha squash.
- Spices: These fritters are simply spiced with curry powder, paprika, and salt for an aromatic and earthy flavour profile.
- Green onions: Add a mild onion-like flavour without being overpowering. Chopped chives is a great substitute.
- Cilantro: Also known as “coriander” in some regions. This adds a fresh herbaceous flavour to the fritters that keeps them light and refreshing!
- Flour: Classic all-purpose flour helps to bind the fritters together and makes them light and crispy when pan-fried.
- Flax: Ground flax (or use ground chia seeds, if you prefer!) acts as the perfect vegan egg replacer, and like the flour, it helps to bind the fritters together.
- Baking powder: These fritters don’t have a huge rise, but the baking powder helps them become as light and fluffy as possible.
How to Make Pumpkin Fritters
If you’ve made my Lentil Burger Patties, then making these pumpkin fritters will be a breeze for you!
Make the Pumpkin Mixture
To start, we’re going to boil the pumpkin. Fill a medium sized saucepan to be 1/3 high with water and bring to a boil. Add the pumpkin and boil on a medium heat until just soft, about 8-10 minutes.
Once soft, drain the pumpkin and pat dry really well with a paper towel to remove the excess water. It’s okay to squish the pumpkin a bit when drying! Everything will be puréed in the end.
Place the dried pumpkin back in the saucepan and mash the pumpkin using an immersion stick blender or potato masher. When ready, the pumpkin should be well mashed with no large clumps.
Next, add in the curry powder, paprika, salt, green onions, and cilantro and mix to combine. Gradually add the flour while mixing to combine, then sprinkle in the baking powder and continue to mix until well combined. The final mixture should be a little sticky, but don’t worry – once we form them into patties and pan fry, they will be the perfect non-stick texture!
Form and Pan-Fry the Fritters
Place a non-stick skillet over medium-high heat and drizzle the skillet with a bit of olive oil or avocado oil for pan frying.
Next, split the fritter batter into 6 sections and oil your hands well. One at a time, shape each section into a round fritter about 1 cm thick. Repeat for all 6 fritters, oiling your hands again between each one, or as needed.
Place the fritters into the hot, oiled pan and cook until golden brown, about 3 minutes. Flip and cook the other side until golden, about 2-3 minutes.
Place the fluffy pumpkin fritters on a kitchen towel or paper towel placed over a cooling rack as you go and work in batches if needed.
Serve while warm with lemony yogurt dressing and additional fresh cilantro, or as desired! Enjoy!
How to Make the Lemony Yogurt Dip
Simply add the coconut yogurt, green onion, cilantro, and lemon juice to a small mixing bowl and whisk with a fork to combine!
Serving Suggestions
These savoury pumpkin fritters can be enjoyed as a delicious appetizer, wholesome breakfast, lunch, or afternoon snack in between meals. In addition to serving with a generous dollop of lemony yogurt dip, they’re also the perfect pair for some of my favourite side dishes such as these 15-Minute Green Beans Almondine, this Holiday Salad, and this Instant Pot Risotto if you’re craving a fall meal that’s cozy and filling.
Recipe FAQs
Can I use canned pumpkin to make these fritters?
Canned pumpkin puree is too wet to make this recipe. Instead, if you don’t have access to fresh pumpkin, try swapping it out with another winter squash such as butternut squash or even sweet potato.
Can I make these pumpkin fritters gluten-free?
I have not tested it, but I think using an all-purpose gluten-free flour blend such as Bob’s Red Mill would likely work out well. Note that gluten-free flours tend to absorb more moisture than wheat-based flours, so I’d suggest starting with 1 cup and very slowly increasing from there.
What is the difference between fritters and pancakes?
The biggest difference between these pumpkin fritters and pumpkin pancakes is the flavour. These fritters are entirely savoury, whereas pancakes are typically sweet. Additionally, fritters are more crispy because they are pan-fried in a bit more oil than pancakes that are typically softer and fluffier! If you’re interested in making pancakes, you might enjoy my Almond Flour Banana Pancakes or these Coconut Flour Pancakes!
How long do pumpkin fritters keep?
This pumpkin fritters recipe is best served fresh, but will keep in an airtight container in the refrigerator for up to 3 days. Reheat any leftovers in a hot skillet on the stovetop, in the air fryer, or in the oven until warmed through and lightly crispy again.
More Savoury Pumpkin Recipes You Might Like:
- Vegan Pumpkin Soup
- Pumpkin Mac and Cheese
- Stuffed Mini-Pumpkins with Wild Rice and Kale
- Healthy Roasted Pumpkin Salad
- Spiced Roasted Pumpkin with Hazelnut & Hummus
I hope you love these pumpkin fritters as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Savoury Pumpkin Fritters (Vegan)
Ingredients
PUMPKIN FRITTERS
- 2 cups pumpkin , cut into small pieces (or sub 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
- 1/2 tsp baking powder
- 2 tbsp olive oil (plus more to oil your hands)
LEMONY YOGURT DIP
- ¼ cup plain coconut yogurt
- 1 green onion (finely chopped)
- 1 tbsp fresh cilantro (chopped)
- 1 tsp lemon juice
- pinch fine sea salt
Instructions
TO MAKE THE PUMPKIN FRITTERS
- Fill a medium sized saucepan to be 1/3 high with water and bring to the boil. Add the pumpkin and boil on a medium heat until just soft, 8-10 minutes.
- Drain and pat dry really well with kitchen paper to remove excess water (it’s ok to squish a bit when drying). Place back in the saucepan.
- Mash the pumpkin using an immersion stick blender or potato masher until well mashed with no large clumps. Add the curry powder, salt, paprika, green onions and cilantro. Gradually add the flour while mixing. Sprinkle in the baking powder and mix with a spoon to combine. (The mix will be a little sticky but don’t worry).
- Drizzle a non-stick skillet with olive oil and bring to medium-high heat.
- Oil your hands well. (This is essential to shape the fritters and stop the dough sticking to your hands. Alternatively you can wet them with water). Split the mix into 6, shaping each into a round fritter shape about 1 cm thick. Repeat for all 6 fritters, oiling your hands again between each one.
- Add the fritters to the hot oiled pan (work in batches) and cook until golden browned, about 3 minutes. Flip and cook the other side until golden brown, another 2-3 minutes.
- Place the fritters on a piece of kitchen towel on a cooling rack and repeat the frying step with the rest of the batter.
- Serve the fritters with the lemony yogurt dressing, optional to sprinkle with fresh cilantro.
TO MAKE THE LEMONY YOGURT DIP
- Add the coconut yogurt, green onion, cilantro, and lemon juice to a small mixing bowl. Whisk with a fork to combine.
Notes
Approvals
Nutrition
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Delicious! So great to have a savoury option for pumpkin season.