Golden pan-fried pumpkin fritters with melty cheese, seasoned simply and served with fresh chimichurri for dipping.
Squash and pumpkin fritters bound with a little flour and cheese are a common way Argentine home cooks use up the region's abundant zapallo (squash) harvest, especially served as a snack or light lunch alongside a simple green salad. This version keeps the batter thick enough to hold together in the pan while staying tender inside once fried. The pumpkin needs to be well-drained after steaming or roasting — excess moisture is the main reason fritter batters turn out too loose to hold their shape in the pan. A generous handful of cheese folded into the batter melts as the fritters cook, adding richness that plain pumpkin alone doesn't provide. Served hot and crisp straight from the pan with a spoonful of bright chimichurri on the side, these make a satisfying snack or light meal that showcases a very Argentine ingredient in an easy, approachable format.
Serves 4
Steam or boil pumpkin cubes for 12-15 minutes until fork-tender. Drain very well and mash roughly, leaving some texture.
Combine mashed pumpkin, cheese, eggs, flour, green onions, salt and pepper in a bowl. Mix until just combined.
Make sure the pumpkin is thoroughly drained — excess moisture is the top reason this batter turns out too loose to fry properly.
Stir together parsley, garlic, vinegar and a splash of oil for dipping. Set aside.
Heat oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the pan and flatten slightly. Fry 3-4 minutes per side until deeply golden.
Drain fritters on paper towels and serve hot with chimichurri for dipping.
Drain the cooked pumpkin thoroughly, pressing out excess water with a spoon or in a fine sieve, before mixing the batter.
Keep the fritters small, about 2 tablespoons each — larger ones are harder to flip and cook through evenly.
Fry over medium heat rather than high; too hot and the outside burns before the inside sets.
Sweeter version: add a pinch of cinnamon and skip the cheese for a lightly sweet fritter.
Different squash: butternut or acorn squash work the same way if pumpkin isn't available.
Baked version: spoon batter onto a lined tray and bake at 200C for 20 minutes, flipping once, for a lighter result.
Refrigerate cooked fritters up to 3 days and reheat in a hot dry skillet or oven to re-crisp. Not recommended for freezing, as the texture becomes watery on thawing.
Squash and pumpkin-based fritters and cakes are a common home-kitchen way to use Argentina's abundant zapallo harvest, often bound simply with egg, flour and cheese and served as a snack or light meal.
It's not ideal — canned puree is often wetter and lacks the texture fresh cooked pumpkin provides, which can make the fritters too soft to hold shape.
The pumpkin was probably not drained well enough — press out as much liquid as possible before mixing the batter.
Yes, though they'll be softer rather than crisp — bake at 200C for about 20 minutes, flipping once halfway through.
Per serving (220g / 7.8 oz) · 4 servings total
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