Fall is for me at the same time also the pumpkin season. From September on, pumpkin as seasonal vegetable is available pretty much everywhere. So it is time for delicious Pumpkin Potato Fritters. It does not always have to be pumpkin soup when you think of pumpkin. Pumpkin is incredibly diverse. Further, there are many reasons why you should stick to a seasonal calendar when cooking.
It is likely that seasonal fruit and vegetables taste better. In contrast to fruit and vegetables outside the season, they are usually really harvested ripe. They like come from farmers in your region who you support with your purchase. In addition, you do something for sustainability because your food does not have to go a long way. Not only the environment will thank you, but also your budget. Seasonal fruit and vegetables is in comparison, usually cheaper to get.
The Pumpkin Potato Fritters are wonderfully easy to prepare. Actually, the only extra effort is to grate the pumpkin and the potatoes. I admit, I simply use the grater of my kitchen machine, which I inherited from my grandmother. Even though the machine is quite old, it still performs marvelously.
If you are wondering why my Pumpkin Potato Fritters look so wonderfully even, here is a little tip from me. Invest in a set of serving rings or baking rings. You can now buy these in many department stores or baking departments. These are metal rings, usually come with a kind of metal stamp. I use mine to serve for example Risotto, Tartare or any kind portioning.
When frying the Pumpkin Potato Fritters, I simply put the ring in the pan with the hot oil, after the first try I know how many tablespoon of Pumpkin Potato Fritter dough I have to put into the ring to make them evenly thick. With the stamp I can crush everything so that they are compact and do not fall apart.
You can even freeze the Pumpkin Potato Fritters and have a quick meal if you do not have time to cook. I serve mine with Baba Ghanoush and homemade Pumpkin Seed Pesto. Any nice dip or even just poached eggs are a great company for this easy seasonal dish.
For more pumpkin recipes also visit Tigersheds.com who are so nice to share this recipe of mine as well.
Pumpkin Potato FrittersPrint This
What do you need for Pumpkin Potato Fritters?
- 2 cups Pumpkin finely grated
- 2 cups Potatoes finely grated
- 1 small Shallot finely chopped
- 1 Egg
- 4 tbsp Oatmeal
- 1 pinch Nutmeg
- Sea Salt – for seasoning
- Black Pepper – for seasoning
- 3 tbsp Coconut Oil – or frying
How to make Pumpkin Potato Fritters?
- Peel the pumpkin, take the seeds out and then grate the pumpkin, should not be too coarse. Peel and wash the potatoes and grate them as well.
- Put both vegetables in a cotton towel and squeeze some of the liquid out. Put the potato and pumpkin in a bowl.
Peel the shallot and chop it very fine, add to the vegetables in the bowl together with the nutmeg, egg and oatmeal.
- Mix well and season with some sea salt and pepper.
- Preheat the oven to 320° Fahrenheit. Heat the coconut oil in a pan. Add tablespoons of your pumpkin potato mix to the pan to make little fritters, pancakes however you want to call them. Make sure they are even in size and especially thickness. Each side should be browned for 3-4 minutes until golden.
- Put the fried Pumpkin Potato Fritters on a baking sheet and heat them for another 10-15 minutes, depending on the thickness of your fritters. You want to make sure your potatoes are not still uncooked.
- Serve with a dip or some eggs.
You can freeze any left over Pumpkin Potato Fritters.