Pumpkin fritters are a great way to use up left over vegetables, and make an excellent lunch, side dish or even a main meal if you incorporate some cheese, bacon or fish.
My wonderful mother made these for me while she was staying with us at Christmas. They were absolutely delicious and would be an ideal recipe for children or vegetarian friends.
They are even good enough dinner parties by adding salmon or fish or a nice roast lamb. Mum even wrote down how she cooked them for me and presented them on a beautiful plate so that I could take a nice photograph.
The only difficulty was deciding what to call them. Are they pumpkin patties, or pumpkin fritters? I shall just call them both!
Thanks Mum, - these were fabulous and I will certainly be making them again. We hope you enjoy them too.
Postscript – I made these with grated cheese and peas in the other night. Just as yummy.
Postscript 2 – Mum says you can also make a pumpkin bake using the same mixture. Put the mixture in a casserole dish. Smooth over the top, cover with grated cheese and put in the oven for about 20 minutes at 200C or until the top is golden brown.
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