Pin This crispy-on-the-outside, tender-on-the-inside pumpkin fritter recipe transforms humble canned pumpkin into a sophisticated appetizer or side dish. The fresh sage and honey create a perfect balance of savory and sweet that celebrates autumn's best flavors in every bite.
I first created these fritters when looking for creative ways to use leftover pumpkin puree after Thanksgiving pie-making. What started as kitchen improvisation has become our family's most requested fall appetizer, especially when we have guests who appreciate something a little different.
Ingredients
- Pumpkin puree: forms the foundation with its natural sweetness and earthy flavor. Look for pure pumpkin without added spices.
- Fresh sage: brings an aromatic woodsy note that pairs perfectly with pumpkin. Choose bright green leaves without any brown spots.
- All-purpose flour: provides structure. For a more rustic texture, substitute up to half with whole wheat flour.
- Baking powder: creates a light texture and helps the fritters puff slightly when they hit the hot oil.
- Honey: adds subtle sweetness that enhances the pumpkin. Local varieties offer more complex flavor.
- Greek yogurt: creates a tangy dip that cuts through the richness of the fried fritters. Full-fat provides the best texture.
- Lemon juice: brightens the dip and balances the earthy flavors. Fresh squeezed makes a noticeable difference.
- Neutral oil: like canola or vegetable works best for frying without competing with the delicate flavors.
Instructions
- Prepare the batter:
- In a large bowl, whisk together the pumpkin puree, egg, honey, chopped sage, salt, and pepper until completely smooth. This creates your flavor base, so take time to ensure everything is well incorporated. The mixture should have a uniform orange color with flecks of green sage throughout.
- Add dry ingredients:
- Sprinkle the flour and baking powder over the pumpkin mixture, then use a spatula to gently fold them in. Work the batter just until no dry streaks remain. Overmixing will develop gluten and make your fritters tough. The finished batter should be thick enough to mound on a spoon without spreading too much.
- Heat the oil:
- Pour oil to a depth of about 1/4 inch in a heavy skillet. Heat over medium until shimmering but not smoking. Test the oil by dropping a tiny bit of batter in if it sizzles immediately but doesn't burn, your oil is ready. Maintaining the right temperature is crucial for fritters that cook through without burning.
- Form and fry:
- Use a tablespoon or small cookie scoop to drop heaping portions of batter into the hot oil. Work in batches to avoid crowding the pan, which would lower the oil temperature. Fry for 2 to 3 minutes per side, until deeply golden brown with crisp edges. The fritters should puff slightly as they cook.
- Drain and serve:
- Transfer the cooked fritters to a wire rack set over paper towels. This allows excess oil to drain while keeping the bottoms crisp. While the fritters drain, quickly whisk together the Greek yogurt, lemon juice, salt, and pepper for the dipping sauce. Serve fritters warm with the sauce alongside.
Pin The combination of sage and honey in these fritters reminds me of my grandmother's kitchen in autumn. She always grew sage in her garden and would dry bunches hanging from her kitchen ceiling. That distinctive aroma filling the house meant comfort food was coming, and these fritters bring back those memories every time I make them.
Make-Ahead Options
These fritters shine as a make-ahead option for entertaining. You can prepare the batter up to 8 hours before cooking and store it covered in the refrigerator. The chilled batter actually holds its shape better when dropped into the hot oil. For already cooked fritters, refrigerate for up to 3 days and reheat in a 350°F oven for 5-7 minutes until crisp and heated through. I often make a double batch specifically to have leftovers for quick weekday lunches.
Seasonal Variations
Fall version Use butternut squash puree instead of pumpkin and add 1/4 teaspoon nutmeg. Winter holiday version Add 1 tablespoon orange zest and substitute rosemary for sage. Spring version Incorporate 1/4 cup chopped fresh peas and mint instead of sage. Summer version Replace pumpkin with grated zucchini squeezed dry and add corn kernels.
Serving Suggestions
Transform these versatile fritters into multiple meal options. For breakfast, serve with a poached egg on top and a side of avocado. As an appetizer, make mini versions and serve on a platter with the yogurt dip in the center. For a main course, pair with a simple arugula salad dressed with lemon vinaigrette. My family particularly loves them alongside roasted chicken with a side of cranberry sauce for a complete fall dinner that comes together in under 30 minutes.
Troubleshooting Tips
If your fritters are spreading too much in the oil, your batter may be too thin. Fold in an additional tablespoon of flour. For fritters that brown too quickly before cooking through, your oil is likely too hot. Lower the heat slightly. If the fritters seem gummy inside, they need more cooking time. Lower the heat and increase frying time by about 1 minute per side.
Pin Enjoy these delightful Sage-Honey Pumpkin Fritters as a taste of autumn in every bite.
Recipe Questions & Answers
- → How do I keep the fritters crisp?
Drain the fritters on a rack after frying to maintain a crisp exterior, and serve immediately for best texture.
- → Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well and offers consistent moisture and texture for the batter.
- → Is it possible to use dried sage instead of fresh?
Dried sage can be used, but reduce the amount to about 1 teaspoon to avoid overpowering the fritters.
- → What oil is best for frying?
Use a neutral oil such as canola, vegetable, or grapeseed to avoid affecting the fritters’ flavor.
- → How should the yogurt dip be served?
Serve the tangy yogurt dip chilled as a side for dunking or dollop alongside the hot fritters.