Air Fryer Recipe
Pumpkin Fritters
Pumpkin fritters are a warm, comforting dish perfect for autumn, made healthier using an air fryer.
Ingredients
- 500g pumpkin, peeled and grated
- 2 eggs
- 100g plain flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 50g sugar
- Pinch of salt
- 2 tablespoons sunflower oil or a light spray of cooking oil
Method
- Peel and grate the pumpkin finely.
- In a large bowl, whisk eggs and add grated pumpkin, flour, baking powder, cinnamon, nutmeg, sugar, and salt. Mix well.
- Preheat the air fryer to 180°C.
- Shape the mixture into small, flat patties.
- Lightly spray the air fryer basket with cooking oil. Place patties in the basket without overcrowding.
- Air fry for 10-12 minutes, flipping halfway through, until golden and crisp.
Why this works in an air fryer
Grated pumpkin exposes moisture that steams the inside while the flour, egg and baking powder set into a light matrix. Flattening increases surface area, so the air fryer’s fast convection can dry the exterior quickly; a thin oil coating helps browning and prevents the sugary, spiced batter from sticking.
Equipment notes
Assumes a 5–6 litre basket holding 6–8 small fritters in one layer with gaps. In a single-drawer model, cook in batches and keep the patties near the centre of the basket; in dual-zone machines, split evenly and check 1–2 minutes early as smaller loads brown faster.
Common pitfalls
- Fritters spreading into soft puddles before minute 5? The pumpkin is too wet; squeeze the grated pumpkin firmly in a clean tea towel and add 1 tablespoon extra flour to the mix.
- Undersides tearing when flipped? They have not set yet or the basket is under-oiled; cook 2 minutes longer before turning and use a thin fish slice or silicone spatula.
- Dark edges with a pasty centre? The patties are too thick or the sugar is browning before the middle sets; flatten to about 1cm and reduce to 170°C for the remaining time.
- Pale, leathery tops after 12 minutes? The basket is overcrowded and steam is trapped; leave clear gaps between fritters and cook another 3–4 minutes in a second batch if needed.
Variations & substitutions
- Swap half the pumpkin for grated carrot; it is drier and sweeter, so the fritters usually brown a little faster.
- Use self-raising flour instead of plain flour and baking powder; the texture will be slightly puffier, but avoid extra baking powder or the fritters can taste metallic.
- Replace cinnamon and nutmeg with 1 teaspoon mixed spice or ginger; the cooking time is unchanged, but ginger gives a sharper, less dessert-like finish.
- For a savoury version, omit the sugar and spices and add chopped spring onion plus a little grated cheddar; watch closely near the end as cheese can brown quickly.
Storage & reheating
Keep cooled fritters in the fridge for up to 3 days, then reheat in a single layer at 170°C for 4–6 minutes until hot and re-crisped.
Nutrition
Calories: 250
