Sweet and Savory Old Pumpkin Fritters: A Fall Delicacy Recipe
Sweet and Savory Old Pumpkin Fritters: A Fall Delicacy Recipe
Homemade Old Pumpkin Pancakes: Easy and Delicious Fall Snack Recipe
You’ve made pumpkin porridge with that large old pumpkin, so it’s only natural to make pumpkin fritters with the rest! Large old pumpkins are usually harvested from gardens rather than bought at the market, so many people bring one home from their hometowns during Chuseok. However, this summer’s intense sun caused the pumpkins to dry out, resulting in a smaller harvest than last year. With a few small, imperfect old pumpkins juiced and one large one left for porridge and fritters, this year’s old pumpkin dishes seem to be complete. There might be a hidden pumpkin among the weeds in the garden, but I made these sweet and savory old pumpkin fritters with the one I saved.
Fritter Ingredients- 1.4kg old pumpkin
- 1 Tbsp coarse salt
- 2 cups pancake mix (approx. 200g)
Cooking Instructions
Step 1
First, check the size of the old pumpkin. The pumpkin in the photo is on the smaller side for an old pumpkin.
Step 2
Wash the pumpkin thoroughly under running water to remove any dirt or dust. After washing, the pumpkin has a shape like a flat peach, making it easy to cut in half.
Step 3
Scoop out the seeds and stringy bits from the inside of the halved pumpkin with your hands. Removing these thoroughly will result in a cleaner texture for your fritters.
Step 4
Make shallow cuts along the deep grooves on the pumpkin’s surface, then cut it into manageable pieces. Cutting them not too thick will make them easier to cook.
Step 5
Now it’s time to peel the pumpkin. Carefully slice off the rind with a knife. The rind of an old pumpkin can be tough, so it might require some effort. If you’re not comfortable with knife work, you can also fry the fritters with the peel on.
Step 6
Prepare 1.4kg of the peeled old pumpkin. Cut the pumpkin into roughly 2-3cm chunks. If you cut them too small, they might not blend well in the food processor.
Step 7
Place the cut pumpkin pieces into a food processor and finely mince them. You can also use a blender, but be careful not to make the pumpkin too watery.
Step 8
Transfer the minced pumpkin to a large bowl. Add 1 tablespoon of coarse salt and mix it evenly with the pumpkin. Salting the pumpkin helps to enhance its natural sweetness and draws out moisture, which is great for making the batter. Since old pumpkin is naturally sweet, you don’t need to add extra sugar.
Step 9
Once the pumpkin has softened and released some moisture from the salt, add 2 cups of pancake mix (using a 200ml measuring cup). You can adjust the amount of flour depending on the batter’s consistency.
Step 10
Mix everything thoroughly with a spatula or your hands until a batter forms, ensuring there are no lumps. The batter for old pumpkin fritters tends to be quite thick. This helps the fritters hold their shape well during frying.
Step 11
Use a small frying pan. Heat a generous amount of cooking oil in the pan over medium heat. Scoop a full ladleful of the batter and place it in the center of the hot pan. Don’t spread it too thinly.
Step 12
Gently spread the batter with a spatula to form a round, flat shape. It’s important to make it an even thickness so that it cooks through properly.
Step 13
Fry the fritters over medium-low heat until they are golden brown and crispy on both sides, like they are deep-frying. Once one side is golden, flip it over and fry the other side until equally golden and delicious. Your tasty old pumpkin fritters are ready!
