Pumpkin Fritters with Yogurt Sauce

Every fall, when the first pumpkins show up at the market, I make pumpkin fritters. Today I have exactly those for you, in a version with yogurt sauce. My girls love these fritters, so they disappear fast at our house.

I like them because they're crispy on the outside and soft inside. I serve them with a cucumber salad, and if any are left over, you can reheat them the next day in a dry skillet.

This is my own recipe and I didn't change anything. The amount of ingredients below makes about 16 fritters, each about 8 cm across.

Instructions – Pumpkin Fritters with Yogurt Sauce:

Fritters: Wash the pumpkin and don't peel it (it's Hokkaido). Grate it on the coarse holes of a box grater and squeeze it out lightly. Mix it with the eggs, flour, baking powder, garlic pressed through a garlic press, salt and nutmeg.

Heat the oil in a skillet (about 4 tbsp went in altogether) and fry small fritters over medium heat, about 3 minutes per side. Drain the finished fritters on a paper towel.

Sauce: Mix the Greek yogurt with the dill, garlic, salt and pepper.

Serve the fritters with the yogurt sauce and a cucumber salad.

Enjoy!

Additional notes: The next day, reheat the fritters in a dry skillet.