Back to Recipe Menu

Pumpkin & parmesan fritters


  • Cook the pumpkin in lightly salted boiling water until just tender. Drain well. 
  • Then mix the pumpkin with 200 gm bread flour, 60 gm grated parmesan, the basil, seasonings and garlic. Knead until smooth and set aside to cool a little.  
  • When ready, form the pumpkin mixture into about 12 balls using wet hands, dusting with extra flour if needed. Flatten them out a little and panfry in a layer of hot fresh oil until golden. Drain well on kitchen paper towels. 
  • Sprinkle the fritters with extra parmesan before serving.


  • 750 gm butternut pumpkin, peeled & chopped
  • sea salt & freshly ground pepper
  • 200+ gm bread flour
  • 60+ gm freshly grated parmesan
  • 2 tbsp chopped fresh basil
  • 2 garlic cloves, crushed
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm