The PUMPKIN FRITTERS, soft inside and golden outside, give off all the sweet, embracing scent of pumpkin, the undisputed star of the season.
Their peculiarity lies in their simplicity: just a few wholesome ingredients and no eggs, but a perfect texture thanks to the raw grated pumpkin that provides moisture and softness to the batter.
Perfect as an appetizer, side dish or finger food to share, these fritters are loved by those seeking a lighter cuisine without sacrificing flavor. Crispy when freshly fried and irresistible even lukewarm, they win with their golden color and the delicately sweet taste that pairs well with aromatic herbs.
A small bite of autumn, simple and fragrant, that tells the magic of seasonal cooking and the pleasure of bringing something good to the table, made with love and a few authentic gestures.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6Servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz pumpkin (weight after cleaning)
- 2 cups all-purpose flour
- 2 tsp fresh baker's yeast
- 1 cup water
- 1 oz grated Parmesan
- Half teaspoon salt
- sage
- rosemary
- 1.5 cups vegetable oil
For the pumpkin fritters you will need
- 1 Bowl
- 1 Grater
- 1 Pot
- 1 Whisk
- 2 Teaspoons
Preparation of pumpkin fritters
In a bowl place the crumbled yeast and dissolve it with some of the water. Add the sifted flour, the Parmesan, the salt and mix, adding the water little by little.
You should obtain a smooth, fluid batter. Cover with plastic wrap and let rise in a warm place for 1 hour; an unheated oven with the light on works well.Clean the pumpkin and remove the seeds. Then grate it into thin strips and set aside.
Once the dough has risen, add the squeezed pumpkin, the chopped herbs and a grating of pepper. Mix gently.
Cover and let rest for 15 minutes.Pour plenty of oil into a small pot or a pan with high sides. When it has reached the right temperature, start frying the pumpkin fritters using two teaspoons.
Flip them several times and as they turn slightly golden, drain them and place them on absorbent paper to remove excess oil.Salt and serve the pumpkin fritters piping hot.
Wines to pair
Soave DOC – elegant, slightly floral, with balanced acidity.
Vermentino di Sardegna – aromatic and savory, perfect if the fritters are more rustic.
Greco di Tufo or Fiano d’Avellino – if you want a more structured and mineral white.
Prosecco Brut – if you want a sparkling, lively contrast, ideal as an aperitif.
