These keto pumpkin fritters offer a guilt-free way to enjoy the flavors of fall. Whether you're following a ketogenic diet or simply looking for a healthier alternative to traditional fritters, this recipe is sure to satisfy your cravings. These are not deep-fried, especially if you use an air fryer.
What is a Fritter?
A fritter is a term used to describe fried food. While most fritters are savory, this recipe offers a sweeter take on the classic dish.
Why This Recipe Works
These healthier pumpkin fritters are soft and fluffy. They need just 3 ingredients and don’t contain any eggs, refined sugar, dairy or butter. The fritters are also baked instead of fried. These fritters are a nice healthier fritter option for Fall.
Key Ingredients and Substitutions
- Pumpkin Puree: The star of the show, providing that signature pumpkin flavor and moistness. Real pumpkin puree is used in this recipe. If using fresh pumpkin, you need 2 pounds of pumpkin, peel and scoop out the seeds and membrane. Chop pumpkin and place in a steamer basket, add water to the steamer, cover, and cook pumpkin until the flesh is tender. The traditional variety used for Puerto Rican Pumpkin fritters is the ‘calabaza’ or the West Indian pumpkin, it is green skin or yellow skin with orange flesh. As pumpkin substitute you can also use butternut squash.
- Self-Rising Flour: This flour blend already includes a leavening agent and sodium, helping the dough rise. Self-rising flour helps the dough rise. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, it was tested with Gold Medal self-rising flour* (regular amount of protein).
- Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill.
- Maple Syrup: A natural sweetener that adds a touch of sweetness and complements the pumpkin flavor. A little maple syrup is added to the dough to sweeten it.
Optional Additions
- Spices: Enhance the fall flavors with cinnamon or pumpkin pie spice. You can replace those with pumpkin spice if you want.
- Apple: For variety you can also try other type of veggie fritters like these potato fritters or cabbage fritters - they are great as a light vegetarian side or appetizer. I chose to use apple as an added ingredient to provide some extra sweetness and a little bit of tartness since the pumpkin its a bit bland in taste. But if you prefer a more savory version, you can remove the apple and add some onion and garlic, and for spice substitution - use some paprika and your favorite herbs.
- Savory: These pumpkin fritters are seasoned with garlic and parmesan cheese and coated with almond flour. What you have is a savory and salty snack with a hint of sweetness.
- Gluten-Free: All-purpose Gluten-Free Flour - I substituted gluten-free flour for traditional wheat flour but regular flour will work.
- Egg Replacer: Ground Flaxseeds - I used ground flaxseeds as an egg-replacer, Combine 1 tablespoon ground flaxseeds plus quarter cup water or almond milk and let it sit for 5 minutes.
- Other: Combine flour, sugar, baking powder, cinnamon, nutmeg, and salt in another bowl and mix well.
Equipment
- Large mixing bowl
- Spatula
- Measuring cups
- Baking sheet
- Parchment paper (optional, but recommended)
- Air fryer (optional)
- Large skillet
Step-by-Step Instructions
Preparing the Batter
- Add pumpkin and maple syrup to a large mixing bowl and whisk to combine. The pumpkin and maple syrup are first whisked together.
- Add in the flour. Stir with a spatula until you have a thick batter/wet dough.
Shaping and Cooking the Fritters
- Use a 1/3 cup measuring cup to scoop the batter and release onto your parchment lined baking sheet or parchment lined air fryer insert, spacing the fritters 2 inches apart. Use a 1/3 cup measuring cup to scoop the dough and release onto your prepared baking sheet. Gently press each mound into a 2½ to 3-inch wide circle with your hands. If using an air fryer, you may need to do this in smaller batches.
- Optional step: Lightly brush the surface of the fritters with avocado oil. While they will still crisp up without it, they will be more golden and crispy with the avocado oil.
Cooking Methods
Air Fryer Instructions:
- These fritters turn out best in the air fryer. They take less time to cook and develop a nice crispy exterior.
- Preheat your air fryer to 400°F (200°C).
- Cook the fritters for about 10-11 minutes or until golden on the surface and done.
Oven Instructions:
- If baking the fritters, preheat the oven to 400°F (200°C).
- Add a large cast iron skillet or metal baking dish to the bottom rack of the oven while it preheats.
- Bring a large pot of water to a boil on the stove.
- Line a large baking sheet with parchment paper.
- Carefully add hot water into the baking dish that is on the bottom rack of the oven. Then add the baking pan with the fritters to the oven rack above and bake the fritters for about 20 minutes until they are puffed and cooked through.
- Then switch the oven to broil and cook for 1-2 minutes, until the fritters are crisp and golden on the outside.
Skillet Instructions:
- Heat non-stick skillet on medium-high, add large heaping tablespoons of pumpkin batter.
- Cook for 2-3 minutes until golden brown, turn over, and cook the other sides until golden brown.
- Heat oil in a large skillet over medium-high heat. Add a large heaping tablespoon of pumpkin fritters batter and cook on one side for about 2-3 minutes. flip with a spatula and cook on the other side for 2-3 minutes or until golden brown.
- Heat a sauté pan over medium-high heat. Coat the bottom with oil (or ghee), I use avocado oil for frying, it has a neutral flavor and a high smoking point. Wait until is heated through.
- Form the fritters: scoop 2-3 tablespoons of the mixture into your palm, form into a ball, then place it in the pan, pressing and flattening it lightly. The thinner the fritter the better it will cook inside.
- Cook for 2 to 3 minutes until they're golden brown, then flip and cook an additional 2 minutes until golden brown on the other side.
- Repeat the scooping and cooking process with the remaining mixture. You’ll get about 12 pumpkin fritters - 3 inches in diameter.
Serving and Storing
- Allow the fritters to cool slightly before serving. Fritters are best enjoyed soon after they are done cooking and while still a little warm.
- The fritters are very lightly sweet on their own. If desired, you can dust the fritters with powdered sweetener or add a glaze. I share the maple glaze I used on the fritters in the photos in the notes section.
- Fried foods like fritters don’t last very long in the refrigerator before they start to soften. Store these pumpkin fritters in an airtight container or food storage bag.
- Let the pumpkin patties rest and cool on a wire rack then you can stack them and store for later.
- StoringStore in the fridge up to 3-4 days. To freeze: place in a airtight container, fritters separated with parchment paper to avoid sticking.
Optional Maple Glaze
- I made a maple glaze for the fritters.
- Add the maple syrup and powdered sugar to a small bowl.
- Whisk until smooth. Add more sugar if needed to thicken the glaze.
Serving Suggestions
- I like to eat these fritters with my lunch. Their crispy texture is the best thing and I enjoy it when I’m eating either a soup (like Tuscan sausage soup) or keto-friendly wrap (like this tuna salad lettuce wrap).
- You can also serve these fritters on the side with low-carb cheesy squash casserole.
- What you eat with them depends on when you are eating them.
Tips for Perfect Fritters
- If you want crispier pumpkin fritters I recommend you squeeze out the juice form the grated apple. The pumpkin on the other hand doesn’t have much juice.
- Anytime you use your air fryer, spray the basket with non-stick spray. You should also check on your fritters halfway through the cooking time. Not all air fryers are the exact same.
- When you use almond flour as the coating, make sure you are using almond flour and not almond meal. They are sold next to each other in the store, so it is easy to mix them up.
- If you don’t want to add glaze or sweetener on top, you can add a little more sweetener to the fritter dough.
Other Low-Carb Pumpkin Recipes to Enjoy
If you enjoyed these pumpkin fritters, then I have some more low-carb pumpkin recipes you will enjoy next.
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