Pumpkin And Feta Fritters Food

FLUFFY PUMPKIN-FETA FRITTERS

Steps:

• Cut the pumpkin in half, scoop out the goop (and reserve the seeds to bake later!).
• Roast the pumpkin at 375 F for about an hour.
• Scoop out the cooked pumpkin and mash or puree.
• Add the egg yolks to the mashed pumpkin.
• Using a stand or hand mixer, beat the egg whites until they are foamy and form soft peaks.
• Fold the egg white into the pumpkin, and mix in the remaining ingredients.
• Spray a large pan with cooking spray.
• Over medium heat, drop a spoonful of the pumpkin mixture into the pan. One spoonful will create a 2-3 inch fritter. To make your life easier, cook no more than four fritters at once.
• After approximately 2 minutes, flip the fritter.
• After 2 minutes on the second side, set aside.
• Continue with the remaining batter until you're done!

PUMPKIN AND FETA FRITTERS

Steps:

• Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl Heat the oil in a pan.
• Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

PUMPKIN FRITTERS

Steps:

• Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
• Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
• Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
• In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
• When this is combined well, add the flour, a little at a time, until you have a very soft dough.
• Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
• Gently press down on the dough to give it a pillowey-disk shape.
• Turn over and dredge other side.
• Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
• Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
• Fry until deep golden-brown on both sides.
• Remove to paper towels to drain.
• Repeat, using up remaining fritter dough.