Savory Cheesy Parsley Pumpkin Fritters

I ran a few errands this weekend and was alerted by several retailers that there are just THREE Saturdays left until Thanksgiving, which is hard to believe but definitely true because I double-checked!

When I think of this fast-approaching holiday, the main thing that comes to mind (aside from being appreciative for all of the good fortune, family and love in my life) is fOOoooood, glorious FOOOOOD!!

Surely other Greenwala community members are in the same boat as me, trying to hunt down a few interesting recipes to shake things up at the community potluck or other holiday event, so may I suggest that you give these intriguingly delicious fritters a test drive?

They are worth the effort, not too challenging to prepare and really satisfying -- thanks to Gina DePalma's Dolce Italiano for the super recipe.

Savory Cheesy Parsley Pumpkin Fritters

Ingredients

1 1/2 cups canned pumpkin
2 large eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup grated Grana Padano or Parmigiano-Reggiano
1/4 cup finely chopped fresh flat-leaf parsley
Finely ground black pepper, to taste
Olive oil, for frying

1. Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the pumpkin with a wooden spoon or spatula. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the puree mixture, along with the grated cheese, the parsley, and a pinch of black pepper. Use the wooden spoon or a fork to combine all the ingredients into a light batter; be careful not to overmix it.

2. Heat 1/2 inch olive oil in a heavy saute pan. Drop heaping tablespoons of the batter into the oil, flattening them slightly and turning them when they are golden brown. Fry in batches, cooking for about 2 minutes per side.

3. Drain the fritters on paper towels and serve hot.

Pumpkin fritter image courtesy of crescentsofbrisbane.org.