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Parmesan Pumpkin Fritters - crazy delicious pumpkin fritters recipe with Parmesan cheese. Easy, fail-proof and takes only 20 mins to make.
Time flies and it’s almost pumpkin season. Even though Fall hasn’t started officially but I have started to feel the chills in the air in the morning and at night.
Pumpkins are showing up everywhere at the grocery stores and the neighborhood pumpkin patch.
To celebrate the upcoming season, I made these insanely delicious and utterly addictive Parmesan pumpkin fritters. This is the first time I attempted pumpkin fritters recipe at home, and oh boy, I am glad I did.
These Parmesan pumpkin fritters are off-the-charts yummy, once you have one, you just can’t stop eating!
Every bite of the crispy, hot-off-the-frying-pot pumpkin fritters are mildy sweet, soft, cheesy and absolutely mouthwatering.
The best thing is that they are so easy to make and take about 20 minutes. Serve the pumpkin fritters with some Thai sweet chili sauce and you will want them every day!
Frequently Asked Questions
This recipe is only 365 calories per serving.
What To Serve With Parmesan Pumpkin Fritters
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Parmesan Pumpkin Fritters
Ingredients
- oil , for frying
- 1 1/4 cups pumpkin, shredded
- 4 tablespoons all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 dashes ground black pepper
- Thai sweet chili sauce
Instructions
- Heat the oil in a large frying pan over medium-high heat.
- Mix the pumpkin, flour, egg, milk, cheese, baking powder, salt, and pepper in a large bowl. Stir to combine well; the mixture should barely bind together and not be wet or watery.
- Using a spoon, scoop up the pumpkin mixture and drop it gently into the hot oil. Fry in batches until both sides are golden brown and the inside is cooked through. Remove from the oil with a strainer and transfer the fritters to a plate lined with paper towels. Serve hot with Thai sweet chili sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The restaurant I used to work with used salsa as a base over the crust on its breakfast Pumpkin Cake. Yummy.
these were featured in a recent post on foodiecrush featuring pumpkins, had to comment that I’ve never seen pumpkin fitters before, so I have to thank you for this recipe and give you a bonus award for pumpkin creativity!
Thanks so much. I appreciate your nice comment. :)
I will try that also…It looks so yummie..Thanks…
Just wanted to say – I made these the other day and they were delicious. Got them even more crispy. After frying them, place them in a pan on a wrack and put them in the oven for 15 to 20 minutes on 350. All the excess oil will drain out and they will be nice and crispy. Serve on a platter lined in paper towel. Yummy – all gone in one sitting… Thank you for sharing this recipe…
That’s a good idea. I will have to try your tip! :)
This are perfect!
Yes they are, I am going to make some Parmesan pumpkin fritters again today!
This sounds delicious and just in time for Fall!! Thanks so much for a great pumpkin recipe, and even better with parmesan :)
Hi Amy, yes, Parmesan makes this pumpkin fritters so much better. :)
Hi Bee,
This sounds like a great base recipe. The pictures are very tantalizing.
Is the pumpkin shredded with box grater / food processor or mandoline with julienne cut?
I am thinking of replacing the pumpkins with carrots, yam, spaghetti squash (no need to shred..), or even fresh corn kernels.
Thanks again for sharing, Bee.
I did julienne cut, hand cut. I don’t like those shredder as the texture isn’t nice. But I guess you can use mandoline with julienne cut. Totally, parmesan pumpkin fritters recipe opens up a lot of new possibilities. :)
Hey just wanted to let you know I love all your recipes …Thanks so much
Hi Georgette, thanks so much for your sweet note. I am so happy, you just made my day! :)
What about with regular squashes? Do you need a little sweetness from the pumpkin? I am just starting to get the squashes from the CSA and won’t get pumpkins for a little while here in Minnesota.
I think squash would work very well, too. I will have to try them out to be sure, please let me know how it turns out! :)
Very Nice Post
Pumpkin IS a squash. When I have shopped in Asia and Europe, hubbard type squashes have been labeled as “pumpkin.” My fave winter squash is Kabocha, or “Japanese Pumpkin.” Canned pumpkin and frozen pureed squash can always be used interchangeably, although with slight flavor changes. This recipe, however, calls for grated pumpkin–I think an acorn or other small squash might be a good size for this recipe as written. It won’t taste quite the same, but should be equally delicious. I put my 10 yr old grandson to work yesterday helping me with these fritters–a great hit at our house!
Hi Janet, yes, I actually used kabocha pumpkin and yes these parmesan pumpkin fritters are absolutely amazing!
Hi! Would the recipe work using canned Organic Pumpkin instead of fresh shredded Pumpkin??? I guess I’ll have to try this! Put if anyone has, please let us know!
I am so ready for fall! This is a perfect twist on the season! I love it I cannot wait to try it! Thanks for sharing!
Thanks for your sweet comment. Yes, these Parmesan Pumpkin Fritters are so good you have to try the recipe!