Pumpkin Fritters in a Skillet
Bright, juicy, and tasty for the whole family! These fritters are made with pumpkin instead of potatoes. Just as delicious as traditional ones, and easy enough for beginners. Serve for breakfast or dinner with sour cream or sauce.
Updated : 29 July, 2025
Easy
About 20 min.
Ingredients
500 grams
Pumpkin
2
Eggs
1
Onion
4 tablespoon
Wheat flour
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The pumpkin weight is given already peeled. The flour amount is approximate and may vary depending on how juicy your pumpkin is. You can also add garlic alongside the onion if you like.
Step 2
Wash and cut the pumpkin. Peel it - it’s easier if you cut it into smaller pieces first. Remove the seeds. Some parts of my pumpkin didn’t have seeds.
Step 3
Grate the pumpkin using a medium grater. Avoid a fine grater - it makes purée-like texture and won't give crispy fritters. Peel and grate the onion as well. I used just part of the onion for aroma; adjust to taste. If your pumpkin is too juicy, squeeze out excess liquid.
Step 4
Add salt and pepper to the mixture. Crack in the eggs and stir well. Always wash eggs before using them - harmful bacteria may remain even on seemingly clean shells. Ideally, use a food-safe soap and brush.
Step 5
Add a couple of tablespoons of flour and mix. Then gradually add one spoon at a time until the batter is thick enough and doesn’t spread.
Step 6
Preheat a skillet over high heat and pour in odorless vegetable oil. Spoon the batter into the skillet, forming thin fritters - they cook faster and more evenly.
Step 7
Fry until golden brown on one side, then flip. Reduce heat to medium so they cook properly without burning. Once cooked, transfer to paper towels to remove excess oil. Repeat until all batter is used, adding more oil as needed.
Step 8
Serve the fritters hot with sour cream or any sauce of your choice. Enjoy!