Crunchy-edged fritters with soft pumpkin centres
I love a side dish that can be eaten with a fork or fingers, and pumpkin fritters fit that bill perfectly. These have a crisp, golden exterior from shallow frying, while the inside stays soft and slightly sweet. A drizzle of warm chilli honey gives them a gentle kick and a glossy finish.
The first time I made pumpkin fritters was for a casual Friday dinner, and they disappeared faster than anything else on the table. They work well next to grilled chicken or roast pork, but I’ve also served them as a starter with drinks. They’re one of my go-to pumpkin sides with a bit of crunch because they offer a texture contrast that softer dishes can’t match.
Picking the pumpkin for fritters
You’ll want a firm pumpkin that isn’t too watery — Kabocha and Queensland Blue are both excellent choices. If your pumpkin is very moist after grating, squeeze it gently in a clean tea towel to remove excess water. This helps the fritters stay crisp rather than soggy.
The chilli honey is easy: just warm honey with a pinch of dried chilli flakes. It’s not overpowering, just enough to balance the pumpkin’s sweetness. You can make it ahead and keep it in a jar, ready for drizzling over other dishes too.
Ingredients
- Pumpkin – 500 g, peeled and coarsely grated
- Plain flour – 100 g
- Eggs – 2, lightly beaten
- Spring onions – 3, finely sliced
- Fresh parsley – small handful, chopped
- Sea salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Vegetable oil – for shallow frying
- Honey – 3 tablespoons
- Dried chilli flakes – ¼ teaspoon
Method: step-by-step for crisp fritters
Place the grated pumpkin in a large bowl. Add the flour, eggs, spring onions, parsley, salt, and pepper. Mix until everything is well combined. The batter should be thick enough to hold its shape — if it’s too loose, add a little more flour.
Heat a large frying pan over medium heat and add enough oil to cover the base generously. When the oil is hot, drop heaped tablespoons of the mixture into the pan, flattening them slightly with the back of the spoon.
Cook for 3–4 minutes on each side until golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain excess oil. Keep warm in a low oven if cooking in batches.
In a small saucepan, warm the honey with the chilli flakes over low heat for 2 minutes. Drizzle over the fritters just before serving.
Wine pairings for pumpkin fritters
A Sauvignon Blanc works well here — the crisp acidity cuts through the fried edges and brightens the herbs in the fritter mix. For something softer, a Chenin Blanc brings orchard fruit notes that complement the pumpkin.
Beer pairings for golden, crisp bites
Try a pilsner for a refreshing contrast to the fritters’ richness. For more depth, a Belgian blonde ale brings subtle spice that plays nicely with the chilli honey.
Frequently asked questions about pumpkin fritters
Can I make these pumpkin fritters ahead?
They’re best fresh, but you can make the batter a few hours ahead and keep it covered in the fridge.
Can I bake them instead of frying?
Yes, bake at 200°C on a lined tray for 20 minutes, flipping halfway. They won’t be quite as crisp but still good.
Can I freeze them?
Cooked fritters can be frozen and reheated in the oven, though they lose some crispness.
Tips for success
Avoid overcrowding the pan — cook in batches for even browning. Make sure the oil is hot before adding the pumpkin fritters to prevent them absorbing too much. Keep your chilli honey warm so it drizzles smoothly.
Storage and reheating
Store leftovers in the fridge for up to 2 days. Reheat the pumpkin fritters in a 180°C oven for 8–10 minutes to refresh the crispness.
Crispy Pumpkin Fritters with Chilli Honey Drizzle
Ingredients
- 500 g Pumpkin peeled and coarsely grated
- 100 g Flour plain
- 2 Eggs lightly beaten
- 3 Spring Onions finely sliced
- 1 handful Fresh Parsley chopped
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- Vegetable oil for shallow frying
- 3 tbsp Honey
- ¼ tsp Chilli flakes dried
Instructions
- Place the grated pumpkin in a large bowl. Add the flour, eggs, spring onions, parsley, salt, and pepper. Mix until everything is well combined. The batter should be thick enough to hold its shape — if it’s too loose, add a little more flour.
- Heat a large frying pan over medium heat and add enough oil to cover the base generously. When the oil is hot, drop heaped tablespoons of the mixture into the pan, flattening them slightly with the back of the spoon.
- Cook for 3–4 minutes on each side until golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain excess oil. Keep warm in a low oven if cooking in batches.
- In a small saucepan, warm the honey with the chilli flakes over low heat for 2 minutes. Drizzle over the fritters just before serving.