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Pumpkin Fritters

dakota kelly

"Plump little pumpkin fritters with a hint of curry."
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Ingredients

15 m servings 350 cals
Original recipe yields 24 servings (24 fritters)

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Directions

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  • Prep

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  1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
  2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Nutrition Facts


Per Serving: 350 calories; 37 g fat; 4.9 g carbohydrates; 0.9 g protein; 8 mg cholesterol; 140 mg sodium. Full nutrition

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Reviews

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  1. 62 Ratings

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Most helpful positive review

These were so delicious! I made them for my family's Xmas celebration and to my surprise, even my finicky grandmother liked them! A few people were even dipping them in Natalie L's Easy Fruit Di...

Most helpful critical review

These are pretty bland. Too much flour dilutes the pumpkin flavor. And they need a good sauce with them. Not too mention all that oil makes them really unhealthy.

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These were so delicious! I made them for my family's Xmas celebration and to my surprise, even my finicky grandmother liked them! A few people were even dipping them in Natalie L's Easy Fruit Di...

THESE WERE REALLY GOOD!I USED MY LEFT OVER COOKED PUMPKIN AND TO MY SURPRISE I COOKED THEM TWICE IN ONE WEEK! I SUGGEST YOU MAKE THEM SMALLER, AS THE FIRST BATCH I MADE WERE TABLESPOON SIZE AND ...

Holy Cow!! These were so good, they disappeared way too fast! I did add a little cayenne and garlic powder and upped the curry. I used whole wheat flour so they were a LITTLE healthier... *Note...

My boyfriend and I both thought these were phenomenal. I did double the curry b/c the blend I have is fairly mild and we like things spicy. We didn't think they needed a dipping sauce at all; ...

Fantastic!! I use butternut because thats my preference but kept everything else the same, I might add some garlic next time. Yummy Yummy Yummy, I can't stop eating them.

I increased the curry and added minced dry onion to add the extra needed spice. I like the suggestion of using sour cream to top them off because I was acutully thinking of using a cucumber yogu...

Fabulous recipe! I made these to pair with an Epcot Food & Wine recipe for Durban-spiced Chicken with Spicy Honey-Mustard Sauce. The fritters were a perfect match. Very tasty and very easy to ma...

These were amazing. Even my family who despise curry loved them. I used half cup flour like others said and they were devoured. Yum thank you! So easy and quick too.

These are pretty bland. Too much flour dilutes the pumpkin flavor. And they need a good sauce with them. Not too mention all that oil makes them really unhealthy.