Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, combine pumpkin puree, egg, honey, chopped sage, salt and pepper. Whisk until smooth.
- Fold in flour and baking powder until just combined, being careful not to overmix.
- Heat oil in a large skillet over medium heat. Drop spoonfuls of batter into the hot oil, avoiding overcrowding.
- Fry fritters for 2-3 minutes on each side until golden brown. Remove and drain on a wire rack.
- For the dip, mix Greek yogurt with lemon juice, salt, and pepper until smooth.
Nutrition
Notes
Serve warm for the best experience. Store in an airtight container for up to 3 days in the fridge and freeze for longer storage.
