Description
Golden, savoury pumpkin fritters topped with creamy whipped feta, sweet-tart cranberries, crunchy pistachios, and a bright maple honey drizzle. A beautiful seasonal appetiser, brunch dish, or side with a delicious balance of crisp, creamy, sweet, and savoury flavours.
Ingredients
For the Pumpkin Fritters:
3 cups pumpkin, peeled, seeded, and grated (450 g)
1 large egg (50 g)
1/2 cup all-purpose flour (65 g)
1/4 cup grated Parmesan cheese (25 g)
2 tbsp fresh parsley, finely chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tsp garlic powder (3 g)
1/2 tsp smoked paprika (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
2 tbsp olive oil, for frying (30 ml)
For the Whipped Feta:
1 cup crumbled feta cheese (150 g)
1/4 cup Greek yogurt (60 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 small garlic clove, minced (3 g)
1–2 tbsp water, as needed
For the Cranberry Pistachio Topping:
1/2 cup dried cranberries (75 g)
1/2 cup shelled pistachios, roughly chopped (65 g)
1 tbsp maple syrup (20 g)
1 tsp fresh rosemary, finely chopped (1 g)
For the Maple Honey Drizzle:
2 tbsp honey (42 g)
1 tbsp maple syrup (20 g)
1 tbsp fresh lemon juice (15 ml)
Instructions
1. Place the grated pumpkin in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. Removing the extra moisture helps the fritters hold together and develop crisp, golden edges.
2. Transfer the squeezed pumpkin to a large bowl. Add the egg, flour, Parmesan, parsley, thyme, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until everything is evenly combined and a thick, scoopable mixture forms.
3. Heat the olive oil in a large nonstick skillet over medium heat. Scoop about 2 tablespoons of the pumpkin mixture into the skillet for each fritter and gently flatten into rounds. Cook for 3–4 minutes per side, working in batches if necessary, until the fritters are golden brown and crisp around the edges and cooked through in the centre. Transfer them to a paper towel-lined plate.
4. Add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend until smooth and creamy. Add a little water, 1 tablespoon at a time, if needed to create a soft, spreadable consistency.
5. Toast the pistachios in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently to prevent them from catching. Add the dried cranberries, maple syrup, and rosemary and cook for another 1–2 minutes, until the mixture is glossy and fragrant. Remove from the heat.
6. In a small bowl, whisk together the honey, maple syrup, and fresh lemon juice until smooth and well combined.
7. Arrange the crispy pumpkin fritters on a serving platter. Spoon or spread a layer of whipped feta over each fritter, making sure the creamy feta is evenly distributed.
8. Scatter the warm cranberry and pistachio mixture over the whipped feta. Drizzle the maple honey mixture over the fritters just before serving for a sweet, tangy finish.
9. Garnish with extra pistachios, cranberries, and fresh thyme, if desired. Serve warm while the pumpkin fritters are crisp and the whipped feta is creamy.
Notes
Squeeze the grated pumpkin firmly in a clean kitchen towel to remove as much moisture as possible. This helps the fritters become crisp and easier to handle. Use about 2 tablespoons of mixture per fritter so they cook evenly without becoming too thick in the centre. Do not overcrowd the skillet. Cook in batches when needed so there is enough space to turn the fritters comfortably. Toast the pistachios over medium-low heat and stir frequently because they can brown quickly. Add water gradually to the whipped feta until it reaches a smooth, soft consistency that is easy to spread. Drizzle the maple honey mixture just before serving to help keep the fritters crisp. The whipped feta can be prepared ahead and kept chilled until needed. Let it soften slightly before serving. The whipped feta, maple honey drizzle, and cranberry pistachio mixture can all be prepared ahead. Keep the components separate and assemble shortly before serving. Serve these fritters warm for the best contrast between the crisp fritters and creamy feta. For a more substantial meal, serve alongside a fresh green salad or roasted vegetables. A firm pumpkin that can be peeled, seeded, and grated works best. The most important step is removing excess moisture thoroughly. A soft crumbly cheese with a similar savoury profile can be used instead of feta, although the flavour and texture will change.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean