It’s almost Halloween! If you were wondering what to do with the pumpkin flesh after you’ve carved your jack-o-lantern look no further than this sweet and savory pumpkin fritter recipe! Using almond flour and tapioca flour makes this recipe gluten free and adds a little nuttiness to the flavor. If you don’t have these flours on hand and you’re good with gluten, then by all means use good, old fashioned flour!
Ingredients:
- 1lb pumpkin flesh
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1 egg
- 1tsp ground nutmeg
- 2tsp cinnamon
- 1tsp baking powder
- oil of choice for pan frying. We used coconut oil.
- 1 cup coconut milk
- 1tsp coarse salt
- 2tbs turbinado sugar
Directions
- First off, let’s cook the pumpkin flesh! Bring 1 quart of water to a boil in a medium-large pot. Add pumpkin flesh and a pinch of salt and reduce to a simmer. Cook until pumpkin has gone from a bright, light orange color to a deep shade of orange and it is very tender. Drain pumpkin flesh.
- In a blender or food processor combine drained pumpkin, coconut milk and egg and blend until smooth.
- In a large mixing bowl whisk all dry ingredients together.
- Pour pumpkin purée into the bowl with the dry ingredients and stir well until a thick creamy mixture has formed.
- In a frying pan get your cooking oil hot. You need enough to make a thick coat, not totally submerge the fritters.
- Using a spoon scoop batter and drop into the frying pan, smoothing them down to look like little thick pancakes. See picture below.
7. Fry for about 3 minutes on each side or until each side is a golden brown.
8. Place on a paper towel-lined plate to soak up the oil and sprinkle with coarse salt.
We found that this was DELISH with some curry ketchup (ketchup+curry powder+coriander) but it’s so perfectly sweet and savory that we bet they would be so good with a drizzle of honey as well. However you serve it up, we hope you love it!
Sweet and Savory Pumpkin Fritters