These Vegan Pumpkin Fritters are a healthy snack with winter flavors, generously seasoned and perfectly pan-fried. These fritters are filled with seasonal flavor and the inherent delicacy of pumpkin. The fritters feature the puree of pumpkin(a low-carb & nutritious fruit), keto flour(chickpeas), grated onion, parsley/green onions, & seasonings to make them healthy & delicious. The recipe for these Vegan Pumpkin Fritters is crafted carefully so that all ingredients must be plant-based. They are the perfect savory snack, side, or breakfast that is also free from gluten & eggs.
NUMERICAL REVIEW:
- Diet: Vegan
- Course: Snack/appetizer/side
- Cuisine: American-inspired/fusion
- Time for prep: Ten(10) minutes
- Twelve mins for cooking
- Working time(in total): Twenty-two mins
- Size/serving: ~3 fritters
- Yield in total: 12 fritters
- Mode of cooking: Pan-frying
- Level of difficulty: Easy
TOOLS:
- A fork/whisk
- Bowl for mixing
- Paper towels
- Grater
- A spatula
- Pan(non-stick)/skillet
- Spoons & cups to measure
INGREDIENTS:
- 2 tbsp. of green onions/parsley, chopped
- A cup of pumpkin puree
- ~3 tbsp. of oil, for shallow frying
- Half a cup of onion, grated
- ~three tablespoon of water/plant-based milk
- Chickpea flour, half a cup
- 0.5 tsp. of chili flakes/paprika
- Powdered arrowroot/cornstarch, 1/4th cup
- 1/2 tsp. of cumin, ground
- To taste of salt & pepper
0.5 tsp. of baking powder - Powdered garlic, one tsp
INSTRUCTIONS:
- Include the baking powder, pumpkin puree, all spices, grated onion, cornstarch, parsley, & chickpea flour in a bowl(big).
- Mix all of them well to have a smooth & thick batter.
- If you feel it too thick, then include a little water/vegan milk & mix.
- Now, place the pan/skillet over a normal flame.
- Use a ladle to scoop out two tbsp. of batter for a fritter to the hot pan.
- Press with gentle hands using spatula.
- Give ~five mins/side to cook it, then flip it.
- Wait for the other side to become nice, golden & crisp.
- When the fritters are done on both sides, dish them out on a clean towel(paper/kitchen).
- Similarly, make all the Vegan Pumpkin Fritters when your batter is ready!
TIPS:
- To be perfect in your cooking, the best tip is to fry a fritter to test. If you believe anything more should be included, adjust it & you will always be perfect.
- Use a pinch of cayenne pepper/diced jalapenos for a spicy twist.
- Addition of seeds of pumpkin/sunflower will add more crunch & better texture.
HOW TO PRESERVE(LEFTOVERS):
CHILLING:
- Save the cooled fritters(leftovers) in the box sealed with a lid. Refrigerate & consume within ~four days.
FREEZING:
- Arrange the cooked fritters on the baking sheet/tray. Freeze them. Once all the fritters become solid, then transfer them to the bag(freezer-safe). They can remain safe for ~sixty days.
REHEATING:
- Rewarm the frozen/chilled fritters either in a skillet/oven/air fryer at 190 °C for ~twelve mins.
FAQs:
Which other flours will work here in this recipe?
- You may use gluten-free all-purpose flour, oat flour, almond flour, etc. if you don’t have the chickpea flour available.
Is that possible to bake the fritters?
- Warm up the oven(empty) at 200 °C. Place the fritters on the baking tray/sheet(lined). Insert the tray into the oven for ~ twenty-five mins. Turn their sides after half the time has passed.
Will the fresh version of pumpkin work in place of the canned one?
- You must put in some effort with it. First, steam the pumpkin & then mash it to make its puree. Make sure to remove all water content. use it when it comes down to the normal temperature.
NUTRITIONAL FACTS/SERVING:
Size/serve: Two fritters
Calories: ~130 kcal
Carbs in total: Fourteen grams
Fiber: 3 grams
Net carbohydrates: Eleven grams
Fats: 7 g
Sugar: Two grams
Proteins: 4 grams
Sodium: 220 mg
