From pumpkin pie to pumpkin cakes it may seem like pumpkin season is dominated by sweet and dessert style recipes but this versatile fruit can be both sweet and savoury! As my love for this orangey ball of goodness grows I find myself getting creative with it in all sorts of ways. From sweet to savoury this adaptable fruit has become a real favourite of mine.
This pumpkin and sweetcorn fritter recipe showcases pumpkin in its savoury glory. These fritters have a subtle infusion of pumpkin alongside spring onions and sweetcorn. The pumpkin is not over-powering so these are good choice if you’re on the fence with the pumpkin vibes. Combined with fresh coriander and hint of chilli gives these fritters a further depth of flavour showing off pumpkin in a whole new way.
If love the idea of these vegan pumpkin and sweetcorn fritters or you’re thinking of a different variation tell me in the comments box at the bottom!
When creating similar fritter type recipes I’ve had to get the right balance of chunky stuff – like the sweetcorn and spring onions with the consistency of the mixture. What’s great about this recipe is that the pumpkin acts as a binder so there’s no need to add any egg substitutes and I had no problems with the mixture not holding together.
When frying these fritters patience is key. You need to ensure you fry them on a low heat so they cook through and don’t burn on the outside. If you whip up a big batch (like I did) this can be a bit time consuming but it’s definitely worth the wait. Whilst the fritters are frying just let them do their thing and don’t poke them about, this will allow them to solidify and cook evenly. For this I recommend a good non-stick pan as this will give the fritters a chance to cook completely and won’t stick so they can be flipped easily.
Another top tip to gaining the perfect consistency is ensuring the pumpkin puree is as smooth as possible. This allows the pumpkin to act as a binder for the chunkier ingredients and means the fritters will solidify whilst cooking. In order to gain this silky pumpkin texture I recommend a good blender or food processor that will obtain that ideal smooth consistency.
This is the food processor I use and I think it’s excellent quality whilst still being good value for money. I’m still using an older pan of mine but the copper pan above is what I intend to get next as it’s highly recommended!
When I whipped up a batch of these I made a gastronomical amount – J was very eager to gobble a load of them down in one go and I wanted to make sure I had enough for myself! These pumpkin and sweetcorn fritters also keep in the fridge for up to three days so you can make enough for a few dinners and lunches. I kept them in the fridge and found myself tucking in to a few as a snack or with some sides for a ready-made delicious lunch.
These fritters are great served hot or cold and can be eaten as an on-the-go snack or with some sides as main meal – the possibilities are endless. Give this recipe a go and let me know what you think and also what you have them with. Tag us in your creations too with the #veggievagabonds on social media.
Vegan Pumpkin and Sweetcorn Fritter Recipe
- Serves: 15 fritters
- Preparation time: 30 minutes
- Baking time: 35 minutes
250 grams of pumpkin puree
200 grams of self raising flour
250ml of plant milk
2 tins of 198 gram sweetcorn – which is 330 grams drained weight
6 spring onions cut into slices
1/2 teaspoon of ground nutmeg
1 teaspoon of baking powder
1 tablespoon of olive oil
1 teaspoon of extra hot ground chilli powder
A handful of fresh coriander – roughly 35 grams
Salt and pepper to taste
Oil for frying – I used coconut as I always do
1. Prepare the pumpkin puree which you can do either one of two ways. You can cut off the skin, scoop out the seeds and boil the flesh for about 15-20 minutes. Or you can chop the pumpkin into pieces, roast and scoop out the flesh.
2. Once cooked blend the pumpkin flesh to make a puree. Ensure the mixture is completely smooth.
3. Preheat a pan on a low heat with enough oil to cover the base of the pan.
4. In a separate bowl combine the flour, salt, pepper, baking powder, nutmeg and chilli powder until fully combined.
5. Make a well in the center of the mixture, add the milk and oil then whisk the mixture until all the lumps have gone.
6. Chop the fresh coriander then stir in alongside the pumpkin, spring onions and sweetcorn.
7. Using a tablespoon, spoon the mixture on the the frying pan. Depending on the size of your pan will depend on how many you can do at once. Allow one tablespoon per fritter.
8. Heat the fritters on a low heat for about 3-5 minutes, then flip them and allow them to cook on the other side.
9. Once cooked you can eat these fritters right away or keep in the fridge for up to three days.
If you have any questions about the ingredients or the instructions then post it in the comments below!