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+ servings
half a plate of fritters

Vegan Pumpkin Fritters

Learn how to make this amazing Caribbean style pumpkin fritters that are perfect for the fall
Course Appetiser
Cuisine Caribbean
Servings 4 people
Calories 203kcal
Author Charla


  • 2 cups pumpkin cut into small pieces
  • 1 ½ cups gluten free flour I used Bob Red Mills 1 to 1 baking flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • teaspoon cloves optional
  • 1 teaspoon vanilla
  • ¼ pink salt
  • ¼ cup coconut sugar
  • cup almond milk or water


  • Fill a medium sized saucepan by ⅓ with water and bring to the boil.
  • Rest the mesh strainer over the water (the strainer needs to fit the size of the saucepan to work). 
  • Cover the saucepan with a lid, reduce the flame to medium and cook until the pumpkin is soft and tender (this will take several minutes).
  • Allow the pumpkin to cool completely before transferring it to a medium bowl.
  • Use an immersion stick blender or potato masher to mash/puree the pumpkin.
  • Add the spices - nutmeg, cinnamon, cloves, ginger, along with the coconut sugar, vanilla and pink salt.
  • Gradually add the flour, stir then add the milk/water until the batter is formed (it shouldn't be too thick nor too thin)**make sure to do this by hand with a spoon/whisk.. and add more liquid if you need to (a tablespoon at a time).
  • Add enough oil just enough to cover the bottom of a skillet and allow it to heat through.
  • Add the desired amount of batter you need in portions to the skillet.
  • Cook until both sides are brown.
  •  Place the fritters on a piece of kitchen towel on a cooling rack and repeat the same steps with the rest of the batter.


  • The amount of fritters you make will vary according to size. This batch made 10 big fritters in total.
  • Make sure the oil is hot before adding your batter or it will stick to the pan.
  • Make whatever size fritters you prefer, some people make small ones or big ones (mine are big).
  • Try not to make the fritters round and chunky like pancakes. They should be slightly oblong and more on the flat side.
  • Use an egg lifter to turn the fritters over.
  • As you know I don't do deep frying, only use enough oil to cover the base of the fritters. Less is more, add a splash more of oil if needed.
  • Blot off any excess oil with kitchen towel.
  • For best results use an immersion stick blender to make the batter extra smooth and free from random pumpkin pieces.


Calories: 203kcal | Carbohydrates: 46g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 197mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4938IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg