An Italian in my Kitchen · by Rosemary Molloy★ 4.3 (4)
Pumpkin Fritters
NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 8%
CARBS 11G40% OF CAL
2G FIBER0G ADDED2G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 6G48% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried fritters made from fresh pumpkin, herbs, and Parmesan cheese. Golden and savory with herbal flavor. A seasonal appetizer or side that can double as a light main.
starteramerican🍳 skilletvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups grated squash (I used butternut squash)
- ½ onion (chopped)
- 1 large egg
- ¼ cup all purpose flour
- ¼ cup freshly grated parmesan cheese
- ¼ teaspoon salt (or to taste)
- 1-2 dashes hot pepper flakes or black pepper
- ½-1 teaspoon parsley (½-1 tablespoon fresh chopped)
- 1-2 tablespoons olive oil
At a glance
PER SERVING · TIME 30M
CAL 5%·PRO 8%
CARBS 11G40% OF CAL
2G FIBER0G ADDED2G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 6G48% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 199mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 77mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.