Part of The Cluck & Crunch Comfort Feast →

Air-Fried Pumpkin Fritters

Name: Air-Fried Pumpkin Fritters
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: g pumpkin cubes; ml oil; pinch of salt; large egg; g cake flour; ml baking powder; ml ground cinnamon; ml ground nutmeg; ml salt; oil for shallow frying

50 minmedium4 original servings

Caramelised air-fried pumpkin is mashed and folded into a spiced batter, then shallow-fried until deeply golden and crisp. Air-frying the pumpkin first keeps the batter firm and packs in rich, concentrated flavour.

Ingredients

Serves

For the pumpkin

500 g pumpkin cubes
10 ml oil
1 pinch of salt

For the batter

1 large egg
110 g cake flour
5 ml baking powder
3 ml ground cinnamon
2 ml ground nutmeg
2 ml salt
oil for shallow frying

Instructions

1
Toss the pumpkin cubes in the oil and salt. Air fry at 180°C for 15 to 18 minutes, shaking halfway, until tender and caramelised at the edges. Air frying keeps them drier than boiling or steaming, which is the trick to fritters that hold together.
2
Tip the cubes out, mash, then press the mash hard in a sieve or clean cloth to drive out any moisture. Let it cool — hot mash makes slack batter.
3
Whisk the egg, then mix in the cooled pumpkin.
4
Combine the flour, baking powder, cinnamon, nutmeg and salt, then fold in. The batter should mound stiffly on a spoon. Air-fried pumpkin is drier, so you may land at the lower end of the flour — judge by the mound, not the number. If it slumps, add flour a spoon at a time.
5
Heat 5 mm oil in a pan over medium. Drop heaped spoonfuls in, flatten slightly, and fry 2 to 3 minutes a side until deep golden and set. Do not flip until the crust has formed.
6
Drain on paper towel.

Notes & Tips

Air fryer advantage

Roasting in the air fryer concentrates the sugars, so these taste richer than the steamed version. Keep them savoury alongside the creamy chicken tonight.