Pumpkin & corn fritters
Prep Time: 25 mins | Cook Time: 10 mins | Yield: 6-8 fritters
These are basically pumpkin latkes. Growing up in the Philippines, our maid used to make these pumpkin patties, a vegetarian version of a Filipino dish called 'Okoy' made with gourds and dried shrimp. This vegetarian version omits the shrimp from the recipe, just like Ate Tina used to make and uses only five ingredients. A perfect way to use up leftover fresh pumpkin or a different way to incorporate pumpkin into your Thanksgiving meal this year. I grated the pumpkin by hand, but my suggestion would be to use a food processor to make the grating process (the longest part of the recipe) a lot easier! You could also substitute the cornstarch for all flour, but I think cornstarch makes the batter a little crispier.
Ingredients
· 2 lbs pumpkin, grated
· 1 cup canned corn kernels
· 1 egg
· 1/2 c cornstarch
· 1/4 c flour
Instructions
In a medium bowl, mix grated pumpkin and corn kernels.
Mix in the flour and cornstarch making sure to incorporate well.
Add in the egg and mix all ingredients together until you have a wet mixture.
In a medium frying pan, pour enough oil to cover about 1/2 inch of the bottom of the pan. Heat over medium heat.
Form the pumpkin mixture into small patties, about 2 tbsp each.
Place into hot oil and fry about 4-6 mins on first side. Flip the patty and use the back of your spatula to smash the patty into more of a disc shape.
Fry second side for an additional 4-6 minutes until the batter is golden brown.
Place cooked patties on a paper towel to absorb excess oil.
Serve with a sprinkle of salt or serve it the Kat way: with equal parts soy sauce and lime juice.
Enjoy!
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