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Pumpkin fritters with fresh dill
These pan-fried fritters combine cooked, grated pumpkin with eggs, all-purpose flour, and dill for a meatless meal that serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 30 min
- Total time
- 55 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Pumpkin fritters with dill are a simple fall dish made with cooked pumpkin, flour, and eggs. Grate the cooked pumpkin, let it rest for half an hour, then mix it with eggs, flour, salt, pepper, and dill. Serve the fritters as a meatless lunch or as a side dish with meat. This recipe makes four servings and puts seasonal pumpkins to use.
Ingredients
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Instructions
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- Peel the pumpkin, cut it into pieces, and boil.
- Grate the cooked pumpkin and let it rest for half an hour.
- Mix the pumpkin with the flour, eggs, dill, and pepper.
- Drop spoonfuls of batter into hot oil in a skillet and fry the fritters.
Tip: Boil the pumpkin only briefly, until slightly softened—overcooked pumpkin cannot be grated and releases too much water. Choose a firm-fleshed variety, such as Hokkaido pumpkin or butternut squash, since more watery varieties will thin out the batter.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 153 kcal
- Protein
- 7.0 g
- Carbohydrates
- 27 g
- of which sugars
- 5.6 g
- Fat
- 3.4 g
- of which saturates
- 1.1 g
- Fiber
- 3.9 g
- Salt
- 0.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tekvicové placky s kôprom z varenej tekvice
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