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Parmesan Pumpkin Fritters

Parmesan pumpkin fritters are pan-fried into crisp, golden rounds with a savory parmesan crust and a hint of nutmeg. The key is blotting the pumpkin very dry so the batter stays thick and the fritters turn out crunchy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Parmesan pumpkin fritters
  • 1.5 cup pumpkin puree Blot very dry between paper towels.
  • 2 eggs
  • 0.5 cup parmesan Finely grated.
  • 0.33 cup all-purpose flour
  • 2 tbsp fresh chives or sage Minced.
  • 1 garlic Minced (1 clove).
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg
  • 1 olive oil For pan-frying.
  • 1 sour cream For serving.
  • 1 extra chives For serving.

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Blot the pumpkin puree extremely dry between paper towels to remove excess moisture.
  2. In a bowl, combine blotted pumpkin, eggs, parmesan, all-purpose flour, chives or sage, garlic, salt, black pepper, and nutmeg until just combined.
Pan-fry
  1. Heat olive oil in a skillet over medium heat until shimmering.
  2. Drop 3-tablespoon portions and flatten slightly, then cook 3-4 minutes per side until golden and crispy.
  3. Work in batches, draining the fritters on paper towels between rounds to keep them crisp.
Serve
  1. Serve hot with sour cream and extra chives.

Notes

Pro tip: blotting the pumpkin very dry prevents soggy fritters—press it firmly between towels until it looks thick. Refrigerate leftovers in an airtight container for up to 3 days; rewarm in a skillet over medium heat for best crispness. Freezing is not recommended because the texture can soften. For a dairy-free option, substitute the parmesan with a hard dairy-free grating cheese and use dairy-free sour cream if desired.