Sage Honey Pumpkin Fritters (Print)
Golden pumpkin fritters laced with sage and honey, served alongside a zesty yogurt dip.
# Components:
→ Batter
01 - 1 cup pumpkin puree
02 - 1 large egg
03 - 3/4 cup all-purpose flour
04 - 1 teaspoon baking powder
05 - 2 tablespoons finely chopped fresh sage
06 - 1 tablespoon honey
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Frying & Dip
09 - Neutral oil for shallow frying
10 - 1/2 cup Greek yogurt
11 - 1 teaspoon lemon juice
12 - Pinch of salt and pepper
# Directions:
01 - In a medium bowl, whisk together the pumpkin puree, large egg, honey, finely chopped fresh sage, salt, and black pepper until well combined.
02 - Gently fold in the all-purpose flour and baking powder into the pumpkin mixture until a thick batter forms. Avoid overmixing.
03 - Heat approximately 1/4 inch of neutral oil in a skillet over medium heat. Carefully drop heaping tablespoons of the batter into the hot oil, ensuring not to overcrowd the pan.
04 - Fry the fritters for 2-3 minutes per side, or until they are golden brown and cooked through. Remove from the skillet and drain on a wire rack to remove excess oil.
05 - In a small bowl, combine the Greek yogurt, lemon juice, and a pinch of salt and pepper. Stir until smooth. Serve the yogurt dip alongside the warm fritters.
# Expert Advice:
01 -
- Ready in just 15 minutes from start to finish
- Uses pantry staples plus fresh sage
- Works as breakfast, appetizer, or dinner side
- Perfect make-ahead option for entertaining
02 -
- Perfect for meal prep and can be reheated in a 350°F oven for 5 minutes
- Contains vitamin A from pumpkin which supports eye health
- Makes an excellent vegetarian protein option when paired with the yogurt dip
03 -
- The secret to the crispiest exterior is making sure your oil stays at the right temperature throughout cooking. Use a heavy-bottomed pan that retains heat well, and let the oil come back to temperature between batches.
- I learned through much trial and error that patience during the frying process results in perfectly cooked fritters every time. Also, don't skip the step of draining on a wire rack rather than directly on paper towels—this prevents the bottoms from steaming and losing their crunch.