Pumpkin Fritters

About Pumpkin Fritters

Ingredients

• Pumpkin fritters
• Red pumpkin, oven roasted and pureed 250 gms
• Curry powder 1 tsp
• Baking powder 1 tsp
• Refined flour 1 cup + more if required
• Egg 1
• Salt to taste
• Fresh parsley sprigs 3 to 4
• Oil to deep-fry
• Apple sauce
• Large green apple 1
• Butter 2 tbsps + ½ cup
• Sugar ½ cup
• Cinnamon powder a pinch + to sprinkle
• Lemon juice 1 tsp

How to Make Pumpkin Fritters (Stepwise Photos)

Method

1. Take pumpkin puree in a mixing bowl, add curry powder.
2. Add baking powder to refined flour and add this mixture to the pumpkin puree. Add egg and salt. Finely chop parsley and add and mix everything well.
3. Heat sufficient oil in a deep pan.
4. Meanwhile to make apple sauce, peel green apple, discard the core and chop.
5. Heat 2 tbsps butter in a non-stick pan, add green apple pieces and cook on medium heat. Add sugar and continue to cook. Add cinnamon powder and lemon juice and cook till the apple softens. Add ½ cup butter and take the pan off the heat and set aside to cool down to room temperature.
6. Dampen a spoon and drop spoons full of the pumpkin mixture into hot oil. Do not overcrowd the pan. Deep-fry till golden brown. Drain on absorbent paper. Make more fritters with the remaining batter.
7. When apple mixture cools down grind it into a smooth puree and transfer into a serving bowl. Sprinkle some cinnamon powder on top.
8. Arrange the fritters on a serving platter and serve hot with the bowl of apple sauce.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps