1 medium onion, finely chopped
1 tablespoon olive oil
3 ½ lb pumpkin, grated
the green part of two scallions, finely chopped
¼ cup finely chopped parsley
¼ cup finely chopped dill
½ cup crumbled feta cheese
3 large eggs, lightly beaten
2 Tbsp unbleached white flour
Salt & pepper to taste
sunflower oil for frying
In a large skillet cook the onion in the olive oil over moderately low heat until softened. Add the pumpkin and cook, stirring, for 6 to 8 minutes, or until it is tender.
Transfer the pumpkin to a bowl and let it cool for 5 minutes. Add the scallions, parsley, dill, and feta. Gradually add the eggs while stirring. Stir in the flour. The mixture should slowly drip off the spoon but not be runny and liquid. Add a little more flour if necessary to get the right consistency. Add salt and pepper to taste
İn a deep large skillet heat about 1 to 2 inches sunflower oil until hot. To see if the oil is ready for frying, drop a small amount of the mixture into the hot oil. If the oil bubbles rapidly around the test piece, it’s ready to go. Drop the batter by spoonfuls into the oil. Don’t crowd the pan. Fry the fritters until golden on both sides, about 2 to 3 minutes.
Transfer the fritters with a slotted spoon to paper towels to drain. Serve hot. The fritters can also be made in advance and heated in the oven before serving.