Freshly fried fritters are so delicious, especially when they're filled with flavor and texture. Potato Fritters with Pumpkin and Curry have plenty of both!
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Whenever we decide to make fritters and take those first few bites, we always ask ourselves, "Why don't we make these more often!?" Fritters are just so delicious and easy to customize with favorite spices, meats, vegetables, and fruit.
Potato Fritters made with pumpkin and curry have a little sweetness and a little spice. Diced potatoes are browned on the stovetop, and then stirred into fritter batter. Pumpkin puree gives the batter sweetness and lovely color, and a hefty dose of curry adds savory flavor.
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What is a fritter?
A fritter is a fried food, most often a batter or dough mixed with spices and pieces of meat or fruit. They can be sweet or savory. Fritters are part of many food cultures, and they have close cousins, too such as tempura, beignets, and donuts.
I keep a few fritters recipes on hand: Blueberry Fritters are a favorite sweet variety and Sweet Potato & Spicy Chorizo Fritters hit the spot when we want something with a kick.
Why you'll love this recipe
The flavor of this potato fritter recipe is hard to resist. The fried treats have a delectable blend of curry and sweet pumpkin, plus texture from the sautéed potatoes. And, of course, the frying makes them quite delicious, too!
For my family, these fritters became our impromptu lunch. They would also make a welcome appetizer, or go nicely on the side of chicken or vegetable main dish.
Love pumpkin?
Soft Pumpkin Cookies
A cinnamon glaze is the finishing touch!
🔪 How to make Potato Fritters with Pumpkin and Curry
Ingredients:
- Pumpkin puree: Canned pumpkin puree is available year-round at the store—no need to wait for the holidays!
- Potatoes: Use a waxy potato variety, such as Yukon gold, red, or fingerlings, which will hold its shape once it's cooked.
- Oil: Use a neutral vegetable oil with a high smoke point, like avocado oil or sunflower, to sauté the potatoes, to mix into the fritter batter, and to fry the fritters.
- Flour: I use all-purpose flour, and my go-to brand is King Arthur Baking.
- Granulated sugar: There is just a little sugar in this savory recipe; the light sweetness pairs well with the curry and pumpkin.
- Baking powder: To help the fritter batter puff and have a light texture once fried, add a little baking powder to the batter.
- Curry powder: You can use a basic curry powder here, or a spicy version if you like some extra heat in the potato fritter batter.
- Eggs: You'll need two large eggs to help the fritter batter come together.
- Milk: The liquid in the batter, you can use whole or 2% milk here.
- Onion: Dried, diced onion helps boost the flavor without any extra moisture in the batter.
- Salt: A little salt in the batter and the potatoes makes the fritters extra delicious.
- Sour cream: The dipping sauce for the fritters is made with regular sour cream.
- Honey: A little honey sweetens the dipping sauce and lends a light, floral flavor, too.
Cook the potatoes
Saute diced potatoes in oil until they're tender and browned.
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Make the batter
Mix the flour, spices, and dry ingredients together. Beat together the eggs, milk, and pumpkin puree, then combine this with the dry mixture. Stir in the fried potatoes.
Fry the fritters
Heat the oil in a large pot to about 350°F. Drop tablespoonfuls of batter into the hot oil and fry the fritters until they're cooked through and golden brown. Move them to drain on paper towels.
Make the dipping sauce, and enjoy!
Whisk together honey, sour cream, and curry. Enjoy the fritters while they're warm with this dip.
FAQs
If the fritters aren't staying together, one reason may be that the batter is too thin. Stir in a little extra flour to thicken it up. Another possibility is that the fritters aren't cooking all the way through. Check the temperature of the oil to be sure it's 330°F to 350°F. Fry the fritters until they're golden brown; inside, they should have a light texture and no raw pockets.
The recipe here has a simple dipping sauce for the potato fritters that's creamy and lightly sweet. The fritters are also good with curry ketchup or a little chipotle sauce. Enjoy the fritters on their own as a snack or appetizer, or pair them with fries, grilled meats, meatloaf, or a fresh, green salad.
Tips:
- The fritters must brown up quickly, but not so quickly that the middle stays raw. To achieve this, keep your oil between 330° F and 350° F. The easiest way to control your oil temperature is with an inexpensive digital thermometer.
- Another tip to ensure the fritters cook all the way through is to keep the batter thin, like the consistency of pancake batter. It will spread better once it hits the oil which allows the insides to cook through quickly.
The recipe for Potato Fritters with Pumpkin and Curry is below. And here are a few other indulgent treats!
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Potato Fritters—with Pumpkin and Curry
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Ingredients
For the potatoes:
- 1 pound potatoes, peeled and diced (Waxy variety like Yukon gold or fingerlings)
- 4 tablespoons vegetable oil, divided
- 1 teaspoon salt
For the fritter batter:
- 1¾ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1¼ teaspoons baking powder
- 2 teaspoons curry powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup pure pumpkin purée
- 2 teaspoons dried chopped onion
- 2 tablespoons vegetable oil
- More vegetable oil, for frying
For the Dipping Sauce
- ¼ cup sour cream
- 2 tablespoons honey
- ½ teaspoon curry powder
Instructions
Cook the potatoes:
- In a medium bowl, toss the diced potatoes with 2 tablespoons of the vegetable oil and 1 teaspoon of salt.
- Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. Once the oil is hot, add the diced potatoes to the pan.
- Sauté the potatoes for about 15 minutes until they are browned.
- Once the potatoes are browned, add in ½ cup of water, and cover the pan. Allow the potatoes to steam for 2 to 3 minutes until they're tender. Remove the pan from the heat and allow the potatoes to cool a bit.
Make the fritter batter:
- Mix together the flour, sugar, baking powder, 2 teaspoons of curry powder, and 1 teaspoon of salt in the bowl of a stand mixer.
- In a separate small bowl, beat together the eggs, milk, pumpkin puree, dried onion, and 2 tablespoons of oil.
- With the mixer running on low, slowly add the liquid ingredients to the dry ingredients in the mixer bowl. When the batter is combined and smooth, stir in the cooked potatoes.
Fry the fritters:
- Place a cooling rack lined with paper towels near the cooking area. Have a large, metal slotted spoon or metal tongs ready.
- Pour vegetable oil in a large heavy-duty pot or pan to a depth of about 2 inches. Heat the oil over medium heat, until a bit of batter dropped in the oil bubbles and cooks. I find the ideal temperature to be about 330° F.
- Gently drop a tablespoon-sized portion into the heated oil and fry the fritter until it's golden brown, turning it often with slotted spoon or tongs to brown it on all sides: about 2 to 3 minutes.
- The batter should spread enough in the oil to allow the fritter to cook through. Check the first few you do after they’re drained: if they’re raw in the middle, then thin the rest of the batter with a little milk.
- Once the fritters have browned, remove them from the oil with the slotted spoon to the paper towel-lined rack. Repeat with the remaining batter.
Make the dipping sauce:
- To make the dipping sauce, combine the sour cream, honey and remaining ½ teaspoon of curry powder in a small bowl. Serve it with the warm fritters.
- Makes about 20 fritters.
Notes
- The fritters must brown up quickly, but not so quickly that the middle stays raw. To achieve this, keep your oil between 330°F and 350°F. The easiest way to control your oil temperature is with an inexpensive digital thermometer.
- Another tip to ensure the fritters cook all the way through is to keep the batter thin, like the consistency of pancake batter. It will spread better once it hits the oil which allows the insides to cook through quickly.
Nutrition
Patti says
Watching you on fox44! Wish I was a taste tester with Amanda and you!
Nancy Mock says
Yes, I wish I could have teleported some of the food to you! Thank you so much for checking out my segment with Amanda and my site!