-
-
My review
Pumpkin Fritters
dakota kelly
"Plump little pumpkin fritters with a hint of curry."
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 350 calsOriginal recipe yields 24 servings (24 fritters)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
- 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
Share
Similar recipes
Reviews
Read all reviews 5062 Ratings
-
-
-
-
-
Most helpful positive review
12/30/2003
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
12/11/2006
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.
Most helpful
Most positive
Least positive
Newest
12/30/2003
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...
1/4/2005
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 ...
11/7/2010
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...
11/6/2011
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; ...
5/19/2005
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.
10/18/2009
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...
3/31/2009
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...
9/27/2009
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.