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The combination of pumpkin and feta might surprise you pleasantly in this recipe.

Dina Gerolymou
Published on
Wednesday, September 5, 2018 - 16:38
File size
12.21 MB
6 min 40 sec

Pumpkin & feta fritters


600g grated pumpkin

1 onion, finely diced

½ cup each of dill and parsley, chopped

½ cup grated mitzithra, parmesan or pecorino cheese

250g feta cheese, crumbled

2 eggs

1 cup self-raising flour

Olive oil for frying


  • Grate pumpkin and squeezed all excess water from the flesh.
  • In a small fry pan sauté the onion till soft.
  • In a large bowl, add the pumpkin, sautéed onion, cheeses, herbs and eggs. Mix well and season with black pepper
  • Add the flour and mix through. Let the mixture rest for 30 minutes.
  • Heat a heavy based non-stick fry pan and add olive oil, so the base is well covered
  • Using a tablespoon, add dollops of mixture and cook until golden, keeping the heat on medium otherwise if it is too hot they will not cook through. Turn over until cooked
  • Remove and place on kitchen paper to drain. Continue with remaining mixture.

The health benefits of pumpkin

Pumpkins are an affordable, healthy choice. 

* Recipe by Angela Nikoletos

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