Can I use pre-shredded or frozen pumpkin for these fritters?

This recipe specifically calls for 1 3/4 cups of raw pumpkin, which should be coarsely grated to achieve the desired texture and moisture content for the fritter mixture.

What is the best way to ensure my fritters don't stick to the pan?

After adding the mixture to the pan and shaping the patties, gently loosen them from the bottom immediately to prevent sticking as they begin to cook on low heat.

How much water should I add to the fritter mixture?

Start with 2 tablespoons of water and add a third tablespoon only if necessary, until the mixture just sticks together without becoming wet.

Can I make these fritters without oil?

The recipe specifies 2 tablespoons of oil for frying, which helps achieve a crispy exterior. Baking or air-frying might alter the texture significantly from the intended pan-fried result.

How should I store and reheat any leftover Curried Pumpkin Fritters?

Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan or oven to restore some crispness.

12.6K Views 11 years ago

Super Simple Curried Pumpkin Fritters
[Vegan, Gluten-Free]

RL By: Rosalie Livingstone

Author Bio

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two... Read More

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Golden-brown Super Simple Curried Pumpkin Fritters, pan-fried and stacked on a plate, garnished with fresh herbs, ready to be served.

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Super Simple Curried Pumpkin Fritters [Vegan, Gluten-Free]

Pumpkin and curry spices have a great affinity, so these are a winner. They are fast and simple to make, and delicious. They are crispy on the outside and soft in the middle. Sometimes I serve them with a spoonful of coconut yoghurt or I just scatter them with some... Read More

Ingredients You Need for Super Simple Curried Pumpkin Fritters [Vegan, Gluten-Free]

1 3/4 cups raw pumpkin
½ cup chick pea (besan) flour
2 teaspoons of your favourite curry powder
a pinch of salt
2-3 tbs water
2 tbs oil for frying

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How to Prepare Super Simple Curried Pumpkin Fritters [Vegan, Gluten-Free]

Grate the pumpkin coarsely into a bowl.
Mix in the salt and curry powder.
Stir in the chick pea flour. It will be a little dry, so add the water a tablespoon at a time until the mixture just sticks together. It shouldn't be wet.
Heat the oil in a frying pan, turn the heat down to low.
Add 2 tablespoons of mixture for each patty to the pan and neaten and shape into patties and loosen from the bottom so they don't stick.
Allow to fry on that side for 2 minutes, and then carefully flip and cook on the other side for another 2-3 minutes.
Drain on paper to remove any excess oil.