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I’m so thankful that I had a three day weekend. I don’t typically care for Columbus Day (because I don’t agree with the reasonings behind the holiday) but I am definitely thankful for it this year because these house design meetings have been INSANE and completely frying my brain. Yesterday, on our day off, we went into the design center again and finalized everything. Signed off on everything and confetti fell from the ceiling.
Only, I wish that last bit happened, haha
Anyway, I should have another house update to share next week! I can’t wait to share with you all some of the finishes we have picked! Now, let’s discuss these pumpkin quinoa parmesan fritters. YES, another savory pumpkin recipe. I told you I’m bringing back savory pumpkin recipes this year and this one is one you don’t want to miss!
Okay so part of the reason why I made pumpkin quinoa parmesan fritters is because while I was on my sugar free challenge, I was craving something crispy and carb-loaded. I think I really wanted tater tots and while I could’ve easily made those, I thought whole grain goodness mixed with pumpkin would be the better alternative and boy, did I totally make the right choice!
These pumpkin quinoa parmesan fritters remind me of my grilled corn fritters but obviously they’re slightly different! These quinoa fritters can be a fun new way to do dinner or a side dish. I mean, they’re kind of like bun-less “burgers” right? Like a vegetarian style of eating burgers. Oh! These would actually be perfect wrapped with lettuce leaves or something of that sort. Don’t you think?
Pumpkin Quinoa Parmesan Fritters
Ingredients
- 1 cup (170 g) uncooked quinoa
- ½ cup (50 g) finely grated parmesan cheese
- 1 large egg
- 1 cup (245 g) of pumpkin puree
- ¼ cup (27 g) unseasoned breadcrumbs
- Salt and pepper, to taste
Instructions
- Cook quinoa according to the directions on the bag. Let cool until cool enough for you to touch/handle.
- Place wax paper on a large baking sheet and set aside.
- Add the cooked quinoa to a large bowl.
- Add in the cheese, egg, pumpkin puree, breadcrumbs, salt and pepper. Stir to incorporate.
- Using a large cookie scoop or ice cream scoop, scoop quinoa mixture into balls then gently form them into 1/4-inch thick patties. Place on wax paper and continue to form patties until all quinoa has been used up.
- In a large skillet, add 1 tablespoon of vegetable oil into the skillet over medium-high heat.
- Add two fritters into the skillet and cook until browned on one side. Using a large spatula, flip fritters and continue to cook until fritter is browned and warmed through.
- The fritter is slightly softer than most fritters – it shouldn’t fall apart on you if you are gently enough with it.
- Continue cooking until all fritters have been cooked.
- Serve warm.
Looks like a great recipe. Not interested in your political beliefs so please in the future, leave them out of the recipe.
You do realize this is my blog right? Like, I own everything on here and pay for you to have a free recipe? I can write whatever I want. If you aren’t interested in my political beliefs, that’s totally fine. To each their own! You don’t have to be rude about it; it doesn’t affect the recipe so just scroll and move along.
Thank you for all your recipes. I am so excited to try this.
Looking forward to try making your quinoa pumpkin Parmesan fritters
Made these for dinner and they were delicious! I added parsley and crushed red pepper. Love the new use of pumpkin!
I’m glad you enjoyed these!
These look delicious and I’d love to try them with my toddler! Do you think they would freeze well after cooking?
I think they would freeze well, definitely!
HI- I am planning on making these this weekend. What is the green that’s in all of your fritters? That isn’t in the recipe. Thanks,
I threw in freshly chopped parsley! It’s totally optional :)
Pumpkin fritters? Count me in!
I love these! and I can’t wait for the next house update!
Love the pumpkin quinoa and parmesan combo here!
What a great use of pumpkin
Looks amazing! Can you please tell me what size can of pumpkin to use?
You don’t use the whole can. In the recipe it is stated that it’s 1 cup of pumpkin puree. In other words, 1 cup = 8 ounces of pumpkin puree. So at least an 8-ounce can of pumpkin puree for this recipe. I hope you enjoy!