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Parmesan Pumpkin Fritters

Parmesan pumpkin fritters with a golden, crispy pan-fried crust and savory herb-garlic flavor. Made with extra-dry pumpkin puree and grated parmesan for fritters that hold together and brown evenly in a skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Parmesan pumpkin fritters
  • 1.5 cup pumpkin puree Blot extremely dry between paper towels before using.
  • 2 eggs
  • 0.5 cup parmesan Finely grated.
  • 0.33 cup all-purpose flour
  • 2 tbsp fresh chives or sage Minced.
  • 1 clove garlic Minced.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg
  • olive oil for pan-frying Use enough to lightly coat the skillet for frying.
  • sour cream For serving.
  • extra chives For serving.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Key tip: blotting the pumpkin extremely dry is essential for a crisp, set fritter that won’t turn soggy. Refrigerate leftovers in a sealed container up to 3 days; rewarm in a skillet over medium heat until crisp again. Freezing is not recommended because the texture softens after thawing. For a dietary swap, use a dairy-free parmesan-style alternative to reduce dairy content while keeping the same method.