Ingredients:
2 lbs pumpkin, coarsely grated
1 large onions, chopped ( 1 cup)
2 green onions, sliced thin
1 tablespoon olive oil
1/2 cup feta cheese, crumbled
1 eggs
2 tablespoons minced fresh dill
1 cup flour
flour ( for dredging)
oil ( for frying)
Directions:
Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
When this is combined well, add the flour, a little at a time, until you have a very soft dough.
Take a tablespoonful of the pumpkin dough and drop into a the flour you’ve put aside for dredging.
Gently press down on the dough to give it a pillowey-disk shape.
Turn over and dredge other side.
Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
Fry until deep golden-brown on both sides.
Remove to paper towels to drain.
Repeat, using up remaining fritter dough.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.