35-Minute Pan-Fried Curry Vegan Pumpkin Fritters

These savoury pumpkin fritters are made with fresh pumpkin, curry spice and flour. Pan-fried in a skillet with olive oil until crispy and golden, they're delicious served alongside lemony yogurt dip. Vegan and ready in 30 minutes, this is a great savoury breakfast, lunch or appetizer!

Course Breakfast, lunch, Side Dish

Cuisine American, North American

Diet Low Lactose, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings fritters

Calories 138kcal

Author Hannah Sunderani

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

US Customary - Metric

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

Depending on the wetness of the cooked pumpkin (or squash) - you may need a little more or a little less than 1 cup flour. The fritters should be doughy in texture and hold it's shape, see images above for visual reference.

These pumpkin fritters are best served fresh! But will keep for up to 5 days. Store in the fridge in an air-tight container, reheat on the stove top on medium heat with a bit of oil.

The lemony yogurt dip can also be made in advance. Store in the fridge in an air-tight container.

Nutrition