Today, a recipe for a tasty side dish or appetizer: pumpkin and potato fritters.
Easy and quick to prepare, they are a different way to eat pumpkin and create a fun side dish that will surely appeal to even the little ones. Perhaps for them, we can make shapes with the dough we will obtain instead of the classic flattened balls.
For the pumpkin, I used butternut squash which I think is perfect for this type of preparation, it has firm and compact flesh and a sweetish taste. Its skin is smooth and thin, therefore easy to cut away, but if you can’t find it, you can also use a Delica, a long pumpkin, or a Mantovana.
Butternut squash is ideal for making first courses and risottos, delicious oven-roasted spiced or raw in salads, and don’t forget not to throw away the seeds because they can be cooked to make snacks to munch on.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: About 15 fritters
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Fritters
- 10.5 oz pumpkin (peeled butternut)
- 1.1 lbs potatoes (peeled)
- 3.5 oz breadcrumbs
- 2.1 oz grated Parmesan cheese
- as needed olive oil
- as needed salt
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Frying Pan
- 1 Bowl
- 1 Slotted Spoon
Let’s Begin!
Peel the potatoes, cut them into not very small cubes and wash them, then clean the pumpkin, removing the skin and inner strings with seeds using a spoon. Also cut the pumpkin into chunks. Try to cut the potatoes slightly smaller than the pumpkin so we can cook them together. Put them in a pot with water and let cook until they become soft, this depends a lot on the size of the chunks. Mine took 15 minutes.
When the pumpkin and potatoes are cooked, drain them with a slotted spoon into a bowl, then mash them with a fork or potato masher, at this point add the other ingredients, therefore the breadcrumbs, grated Parmesan cheese, a pinch of salt, and a grind of pepper.
Mix the ingredients until you get a homogeneous and compact mixture. Take a portion of dough, form a ball, and then flatten it in the palm of your hand. Once done, place it on a plate or work surface. The fritter should not be too thick nor too thin, let’s say two or three millimeters in thickness. Continue until you finish the dough.
Take a non-stick frying pan, pour in some olive oil, and heat it. When it’s hot, place the pumpkin and potato fritters to cook. When they are well browned on one side, turn them over with a spatula and cook again. After they are golden and with a small crust, remove them from the pan and place them on absorbent paper to remove any excess oil. Serve hot.
But first, take a photo and post it on social media tagging me (unaricciachepasticcia) and show me which funny shape you chose.
Una Riccia Recommends
You can prepare the dough in advance and keep it in the fridge in a closed container and then cook the pumpkin and potato fritters. If you’re indulgent, you might add some bits of bacon or speck to the dough.
