From Elodia's kitchen in Italy.

Originally published on Cookpad Italy as Frittelle di Zucca, with US measurements.

Pumpkin Fritters

Name: Pumpkin Fritters
Total time: 1800 s
Yield: Makes 20 to 25 fritters
Ingredients: 4 cups grated pumpkin (about 500 grams); 1 egg; 3/4 cup all-purpose flour (about 100 grams); 1/4 cup toasted pumpkin seeds (about 30 grams); 1 teaspoon fennel seeds (optional); 1 teaspoon dried oregano; Freshly ground black pepper, to taste; as needed Vegetable oil (preferably high-oleic sunflower oil) for frying,; Salt, to taste

Elodia @kitchens_drops_elo

Reggio Calabria

Pumpkin, pumpkin, pumpkin! In every way imaginable, and not just for the usual risotto! These little fritters are even more delicious with the aromatic touch of fennel seeds. I was inspired by Eleonora's “Pumpkin Fritters” recipe.

Elodia @kitchens_drops_elo

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Ingredients

30 minutes

Makes 20 to 25 fritters

4 cupsgrated pumpkin (about 500 grams)
1egg
3/4 cupall-purpose flour (about 100 grams)
1/4 cuptoasted pumpkin seeds (about 30 grams)
1 teaspoonfennel seeds (optional)
1 teaspoondried oregano
Freshly ground black pepper, to taste
as neededVegetable oil (preferably high-oleic sunflower oil) for frying,
Salt, to taste

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Steps

30 minutes

1

In a bowl, combine the grated pumpkin, egg, black pepper, oregano, and fennel seeds. Mix well.
2

Gradually add the flour, then stir in the pumpkin seeds.
3

Heat the oil. When it's hot, drop small spoonfuls of the mixture into the oil to form fritters.
4

Fry on both sides until golden brown, then transfer to paper towels to drain.
5

Season with salt right before serving.