Last year, I made this recipe for Pumpkin Fritters at Thanksgiving, and my family loved them! Nobody has ever seen pumpkin get used in this way before.

Combined with mashed potatoes, all you have to do is roll the ingredients together into little balls and fry them up! Sometimes we dip the Pumpkin Fritters into a sweet chili dipping sauce, but you can also add them to creamy soups and stews.

The pumpkin is sweet, but everything else is savory enough that they make a great complement to almost any Autumn dish. Make these for holidays or any gatherings of friends and family.

Ingredients:

3 cups of pumpkin pulp>

2 potatoes cooked and mashed about 1 cup

1 tbsp grated ginger

1 tbsp of finely chopped coriander leaves

1/2 tbsp of red chili powder

1/4 cup panko bread crumbs

1/4 cup of corn meal

2 tsp of salt

1/4 cup of oil for shallow frying

 

Instructions:

In a mixing bowl add together all the ingredients and bring them together so they can hold together when made into small round balls.

Make balls with a diameter of about 1 1/2 inches.

Heat about 2 tbsp of oil in a saute pan and when the oil is hot place as many kofta balls as can fit with a bit of room to move around.

Let them cook till they turn brown on one side about 3-4 minutes, flip and let cook on the other side another 3-4 minutes. Remove and drain on power towels. Save the oil for using in the curry.

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Quick Tip: Press the extra liquid out of the pumpkin and potatoes using paper towels before mixing.

Recipe and Image courtesy of: Daily Musings