Gluten Free Pumpkin Fritters

    50 minutes

    Using breadcrumbs without gluten, these fritters are a perfect recipe choice for celiacs and they also don't contain lactose. At home we serve them with oriental sauce.

    2 people made this

    Serves: 6 

    • 300g potatoes, peeled and boiled
    • 300g pumpkin, peeled and boiled
    • 4 tablespoons roasted capsicum, shredded
    • 4 tablespoons boiled beans or canned corn
    • 2 eggs
    • 2 tablespoons dried onion
    • 1 teaspoon Provence seasoning, or similar
    • 1 teaspoon paprika
    • salt and pepper, to taste
    • 150g gluten free breadcrumbs
    • 1 tablespoon oregano
    • 1/2 cup oil

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a bowl, mash the boiled potatoes with a fork and set aside. In the bowl of a food processor or blender, place the pumpkin, the capsicum and corn. Process until well combined.
    2. In a large bowl beat eggs. Add the onion, seasoning, paprika, salt and pepper then beat some more. Add the mashed potatoes and pumpkin. Mix all the ingredients by hand until well combined.
    3. Place the breadcrumbs in a small bowl and mix with the oregano. Form balls about the size of ping pong balls. Roll the balls in the breadcrumbs.
    4. In a frypan, heat the oil and fry the balls, turning at least 3 times to brown evenly. Place on absorbent paper towel then serve.

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