Vegan Pumpkin Fritters
Learn how to make this amazing Caribbean style pumpkin fritters that are perfect for the fall
Servings 4 people
Calories 203kcal
Ingredients
- 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
- ⅛ teaspoon cloves optional
- 1 teaspoon vanilla
- ¼ pink salt
- ¼ cup coconut sugar
- ⅓ cup almond milk or water
Instructions
- 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).
- Add the pumpkin and 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.
Notes
- 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.
Nutrition
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