Name: Pumpkin and Cheese Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups grated raw pumpkin (or cooked and mashed); 1 cup grated cheese (cheddar, mozzarella, or a blend); 1/2 cup all-purpose flour (more as needed); 2 large eggs; 2 tbsp chopped green onions or chives (optional); 1–2 cloves garlic, minced (or 1/2 tsp garlic powder); 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil or vegetable oil for frying

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These Pumpkin and Cheese Fritters are crispy on the outside, soft and cheesy on the inside, and bursting with savory flavor. Whether I’m whipping up a quick snack, a vegetarian appetizer, or a side dish for dinner, these golden bites always hit the spot. They’re easy to make, budget-friendly, and packed with comfort in every bite.

Why You’ll Love This Recipe

I love how simple these fritters are to prepare—no fancy ingredients or equipment needed. The combination of pumpkin and cheese gives a rich, slightly sweet, and salty flavor that’s incredibly satisfying. I can enjoy them fresh out of the pan or make a big batch ahead of time. They’re also a great way to use up leftover pumpkin or sneak more vegetables into my meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Grated raw pumpkin (or cooked and mashed, depending on texture preference)
Grated cheese (cheddar, mozzarella, or a blend)
All-purpose flour
Eggs
Green onions or chives (optional for extra flavor)
Garlic (minced or powdered)
Salt
Black pepper
Baking powder (for lightness)
Olive oil or vegetable oil (for frying)

Directions

I place the grated pumpkin in a bowl and squeeze out any excess moisture if it’s too watery.
I add the grated cheese, eggs, flour, baking powder, garlic, salt, pepper, and green onions if using.
I stir everything together until I have a thick batter. If it’s too wet, I add a little more flour.
I heat a thin layer of oil in a skillet over medium heat.
Using a spoon, I scoop the batter into the hot pan and flatten each fritter slightly with the back of the spoon.
I cook each side for about 3–4 minutes until golden brown and crispy.
I transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
I serve them warm with sour cream, yogurt, or a dipping sauce of my choice.

Servings and timing

This recipe makes about 10–12 fritters, serving 4 people as a side or appetizer. It takes around 15 minutes to prep and 20 minutes to cook, so I can have them ready in just 35 minutes.

Variations

Sometimes I like to add a little spice with paprika or chili flakes for a kick. I also enjoy mixing in herbs like parsley or dill for freshness. If I want a gluten-free version, I swap the flour with chickpea flour or a gluten-free blend. For an even cheesier fritter, I add small cubes of cheese that melt inside the batter.

storage/reheating

I store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or oven to bring back the crispiness—they come out much better than in the microwave. If I’m freezing them, I let them cool completely first, then freeze in a single layer and reheat in the oven straight from frozen.

FAQs

Can I use canned pumpkin?

I can, but I need to make sure it’s thick and not too watery. I also reduce the amount slightly since canned pumpkin is more concentrated and soft.

What’s the best cheese to use?

I like using sharp cheddar for bold flavor, but mozzarella gives a nice gooey texture. A mix of both works really well too.

How do I keep the fritters from falling apart?

I make sure the mixture isn’t too wet. Squeezing excess liquid from the pumpkin and adding enough flour helps bind everything together.

Can I bake them instead of frying?

Yes, I can bake them at 375°F (190°C) for about 20–25 minutes, flipping halfway through. They won’t be as crispy but still tasty and lighter.

Are these fritters kid-friendly?

Definitely. The cheesy flavor and soft texture make them a hit with kids. I just leave out any spicy ingredients if I’m serving them to little ones.

Conclusion

These Pumpkin and Cheese Fritters are one of my favorite quick bites to make when I want something savory, crispy, and satisfying. They’re adaptable, delicious, and always disappear fast from the plate. Whether I’m cooking for a crowd or just myself, they never disappoint.