Pumpkin and Potato Fritters: crispy on the outside, soft on the inside and really fragrant. If you’re looking for a simple and tasty way to serve pumpkin, these savory fritters are perfect for any occasion. You can serve them as an appetizer, side dish or finger food: they will win over everyone!
The idea for these fritters came to me thinking about zucchini and potato fritters I made some time ago. Everyone loved them, so I thought of making an autumn version and enjoying them now.
Making them is really easy: you’ll need just a few ingredients and you’ll obtain a dough ready to fry in just a few steps. If you want a lighter version, you can also bake them in the oven or use an air fryer. At the end of the recipe, you’ll find all the instructions for these cooking methods.
This recipe has ancient origins and was born out of the necessity to avoid waste, exactly like fried bread: in the past, vegetable fritters were the tastiest way to use up leftover vegetables and potatoes, transforming them into nutritious and appetizing dishes. Today, they are back in fashion because they are versatile, meat-free, and perfect for those who follow a vegetarian diet. If you prefer them without eggs, try eggless pumpkin fritters.
Pumpkin and potato fritters are excellent hot and freshly fried, but also warm or cold: ideal to take to the office, on a trip, or as a tasty snack. If you bake them in the oven or use an air fryer, they will be even lighter but just as delicious.
However, for them to be good, a good fry must follow precise rules. In my article on how to make a perfect fry, I explain how to fry perfectly to have dry and crispy fritters.
Now let’s move on to the recipe and see how to prepare pumpkin and potato fritters. If you have a lot of pumpkins to use up, you can also make some pumpkin desserts. In the meantime, I’ll leave you with some tasty recipe links to try… and fry!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Potato Fritters
- 6.35 oz pumpkin (raw)
- 6.35 oz potatoes (weight raw and net of waste)
- 2 eggs
- 1/3 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 sprig chopped parsley
- to taste salt
- to taste pepper
- to taste sunflower seed oil (for frying)
Tools for Preparing Pumpkin and Potato Fritters
- Grater
- Bowl
- Frying Pan
- Slotted Spoon
- Absorbent Paper
- Air Fryer
- Thermometer
Steps to Prepare Pumpkin and Potato Fritters
Let’s see the procedure for preparing these delicious pumpkin and potato fritters.
Peel the pumpkin and potatoes and weigh them raw and net of waste.
Take a bowl and grate the pumpkin and potatoes with a coarse grater.
Add a pinch of salt and pepper and a bit of chopped parsley.
Add the 2 eggs.
Add the flour and grated cheese. For a stronger flavor, you can use grated Pecorino Romano instead of Parmesan.
With a spoon, mix all the ingredients until well combined. Don’t worry if the mixture seems “dry.” Let it rest for about ten minutes, and the pumpkin and potatoes will start releasing their moisture. At that point, mix again to combine the ingredients.
Take a pan, preferably with a thick bottom, and heat the oil.
When it reaches temperature, take small amounts of the mixture with a spoon and place them in the pan, slightly spaced apart. Cook over medium heat for about 2 minutes per side.
When they start to brown, they are ready. Remove them from the heat with a slotted spoon, letting the oil drain well. Place the pumpkin and potato fritters on a plate covered with absorbent paper. Continue this way until the mixture is finished.
Enjoy your pumpkin and potato fritters hot or warm. Try them; they’re delicious and irresistible!
Pumpkin and potato fritters can also be cooked in the oven or air fryer. This way, you’ll have much lighter and less calorie-dense fritters.
To prepare them in the oven, follow the recipe. Take a large baking sheet, line it with parchment paper, and brush it with a bit of oil. With a spoon, create small heaps of the mixture. Space them slightly, as they will tend to spread. Drizzle them with a bit more oil and bake at 400°F for about 15-20 minutes. The time is indicative; adjust according to your oven. Baked pumpkin and potato fritters should be golden.
Pumpkin and potato fritters can also be cooked in the air fryer. Place the air fryer baskets, brush them with oil (or use the convenient oil spray) and make small heaps. You will likely need at least 2 batches to use up the entire mixture. Cook at 350°F for about 15 minutes. If you want them golden on both sides, in the last minutes of cooking, turn them gently with a spatula and continue cooking for a few more minutes.
Storage and Variations
– Pumpkin and potato fritters, like all fried things, are best hot and freshly fried. Only this way can you fully enjoy their goodness. If you need to prepare them a bit in advance, fry them at most a couple of hours before. Before serving, heat them in the oven for 10 minutes at 210°F.
– You can enrich pumpkin and potato fritters with spices and herbs to your liking. You can also make a mix of vegetables, adding for example carrots, onions, or zucchini.
FAQ (Questions and Answers)
Can I use any type of pumpkin for making pumpkin and potato fritters?
It’s better to choose a pumpkin with firm flesh like Delica or Mantovana: they release little water and make perfect fritters.
Do I need to squeeze the pumpkin and potatoes after grating them?
I don’t do it, but if you want, you can, especially if you use watery potatoes or pumpkin varieties. After grating, gather them in a clean cloth and squeeze gently to remove excess water.
Can I substitute all-purpose flour?
Yes, you can use any flour you prefer. You can also use chickpea flour if you want gluten-free pumpkin and potato fritters.
Can I substitute Parmesan with another cheese?
Sure, you can use other types of aged cheeses as well. For a stronger flavor and tastier fritters, use grated Pecorino Romano.
If the fritter batter is too liquid, how can I fix it?
If the fritter batter is too liquid after resting, add more flour until you reach a creamy batter consistency.
At what temperature should pumpkin and potato fritters be fried?
The ideal temperature is 340°F. If you don’t have a kitchen thermometer, you can just put a small amount of batter in the oil. As soon as it rises to the surface and there are many bubbles, it means the oil has reached the right temperature.
Can I fry with olive oil?
Olive oil doesn’t have a very high smoke point. Other oils, like high oleic sunflower oil or peanut oil, are more suitable for frying.
How can I ensure crispy and not too greasy fritters?
The secret to crispy and dry fritters is to fry them in plenty of oil and bring it to the right temperature (340°F-350°F). Fry only a few fritters at a time to prevent the oil temperature from dropping. When they’re ready, let them drain on an absorbent paper sheet, and if necessary, change the paper several times.
