Pumpkin Fritters

1. 1

   Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.

2. 2

   Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.

3. 3

   Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.

4. 4

   In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.

5. 5

   When this is combined well, add the flour, a little at a time, until you have a very soft dough.

6. 6

   Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.

7. 7

   Gently press down on the dough to give it a pillowey-disk shape.

8. 8

   Turn over and dredge other side.

9. 9

   Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).

10. 10

    Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.

11. 11

    Fry until deep golden-brown on both sides.

12. 12

    Remove to paper towels to drain.

13. 13

    Repeat, using up remaining fritter dough.

* Per serving · 4 servings · Values may vary.