Go Back

Parmesan Pumpkin Fritters

Parmesan pumpkin fritters with a golden, crispy pan-fried crust and savory herb-garlic batter. Quick skillet method makes tender pumpkin rounds with a parmesan-forward coating, finished with chives and a sour cream dip.
Print Recipe Pin Recipe
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
  

Pumpkin fritter batter
  • 1.5 cup pumpkin puree Blotted very dry.
  • 2 eggs
  • 0.5 cup parmesan Finely grated.
  • 0.33 cup all-purpose flour
  • 2 tbsp fresh chives or sage Minced.
  • 1 garlic Minced.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg
Pan-frying and serving
  • olive oil for pan-frying Use enough to cover the pan surface lightly.
  • sour cream For serving.
  • extra chives For serving.

Equipment

  • 1 cast iron skillet

Method
 

Prep the pumpkin and batter
  1. Blot the pumpkin puree extremely dry between paper towels to remove excess moisture.
  2. Combine blotted pumpkin puree, eggs, parmesan, all-purpose flour, minced chives or sage, minced garlic, salt, black pepper, and nutmeg until just combined.
Pan-fry the fritters
  1. Heat olive oil in a cast iron skillet over medium heat until shimmering.
  2. Drop 3-tablespoon portions into the skillet and flatten slightly.
  3. Cook the fritters 3-4 minutes per side until golden and crispy, flipping once.
  4. Work in batches and drain the finished fritters on paper towels.
Serve
  1. Serve the fritters hot with sour cream and extra chives.

Notes

Pro tip: blotting the pumpkin very dry is what keeps these fritters crisp instead of soggy. Store leftovers in an airtight container in the fridge up to 2 days; reheat in a skillet over medium heat until hot and re-crisp. Freezing isn’t recommended because the texture softens after thawing. For a dairy-light option, use a smaller amount of parmesan and serve with plain Greek yogurt instead of sour cream.