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Gluten Free Pumpkin Fritters

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Gluten Free Pumpkin Fritters are a crispy, flavorful treat made with pumpkin puree, gluten-free flour, and warm spices. Perfect for fall or any time you crave a savory snack, these fritters are easy to make and pack a punch of flavor!

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 large eggs
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil (for frying)

Instructions

  1. In a large bowl, combine the pumpkin puree, gluten-free all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  2. In a separate bowl, whisk together the eggs, maple syrup (or honey), and vanilla extract until well combined.
  3. Add the wet ingredients to the dry ingredients and mix until smooth. The batter should be thick but slightly pourable. If it’s too thick, add a tablespoon of water to reach the desired consistency.
  4. Heat the coconut oil in a large skillet over medium heat.
  5. Once the oil is hot, spoon about 1 tablespoon of batter into the pan for each fritter. Flatten them slightly with the back of the spoon to form round patties.
  6. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
  7. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
  8. Serve hot, optionally with a drizzle of maple syrup or a dusting of powdered sugar for added sweetness.

Notes

For a savory version, add finely chopped onions, garlic, or herbs like parsley or thyme to the batter.If you prefer, you can bake the fritters at 375°F (190°C) for about 15-20 minutes, flipping halfway through.Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for a crispy texture.Feel free to substitute coconut oil with avocado oil or olive oil for frying.

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