Freshly fried fritters are so delicious, especially when filled with flavor and texture: curry, pumpkin, and potato.
Whenever we decide to make fritters, we always find ourselves asking, "Why don't we make these more often?" They are just so delicious, and so easy to customize with favorite spices, meats, vegetables, and fruit. Blueberry Fritters are one of our favorite sweet fritters and Sweet Potato & Spicy Chorizo Fritters hit the spot when we want something with a kick!
This fritter brings both a little sweetness and a little spiciness. Diced potatoes get a quick fry on the stove top and then are added to the fritter batter. Pumpkin puree gives sweetness and lovely color, and a hefty dose of curry adds savory flavor.
Why you'll love this recipe
Because they are so tasty - thanks to the spice of curry and sweet pumpkin. 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.
🔪 How to make this recipe
Step 1: Cook the potatoes
Saute diced potatoes in oil until they're tender and browned.
Step 2: 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.
Step 3: Fry the fritters
Heat the oil in a large pot to about 350 degrees 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.
Step 4: Make the dipping sauce, and enjoy!
Whisk together honey, sour cream, and curry. Enjoy the fritters while they're warm with this dip.
Notes:
- It's important that the fritters brown up quickly, but not so quickly that the middle stays raw. To achieve this, keep your oil between 330-350 degrees F. The easiest way to control your oil temperature is with an inexpensive digital thermometer like this one.
- 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 Pumpkin Fritters with Potato and Curry is below. Here are a few other indulgent treats you should consider making, too!
💬 Have you made a batch of these pumpkin and curry fritters? Click the stars at the top or leave a comment for me below, and thank you!!
Pumpkin Fritters with Curry & Potato
Ingredients
- 1 pound russet potatoes, peeled and diced
- 6 tablespoons canola oil, plus more for frying (see below)
- 3 cups canola oil, for frying
- 2 teaspoons salt, divided
- 1¾ cups all-purpose flour, unbleached
- 3 tablespoons granulated sugar
- 1¼ teaspoons baking powder
- 2½ teaspoons curry powder, divided
- 2 large eggs
- 1 cup milk
- 1 cup pure pumpkin purée
- 2 teaspoons dried chopped onion
For the Dipping Sauce
- ¼ cup sour cream
- 2 tablespoons honey
Instructions
Cook the potatoes:
- In a medium bowl, toss the diced potatoes with 2 tablespoons of the canola oil.
- Heat a large skillet over medium-high heat and add the potatoes to the pan. Sauté the potatoes for about 15 minutes until they are browned. (Periodically while sautéing, add 2 more tablespoons of oil to the pan to keep the potatoes from sticking.)
- Once the potatoes are browned, add in a ½ cup of water and cover pan. Allow the potatoes to steam for 2-3 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 the curry powder and the remaining 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 the remaining 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 found 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 2-3 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
- It's important that the fritters brown up quickly, but not so quickly that the middle stays raw. To achieve this, keep your oil between 330-350 degrees F. The easiest way to control your oil temperature is with an inexpensive digital thermometer like this one.
- 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
Recipe originally published in 2016. Post and recipe updated September 2020.
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