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1
Soak the bulgur in warm water for 20 minutes.
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2
Drain.
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3
Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
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4
If the mixture is too thin, add a little more flour.
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5
Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
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6
Heat 1/8-inch oil in a large skillet over medium heat.
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7
Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
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8
Serve warm or at room temperature.
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9
HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
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10
Drain, cut off the peel, and mash.
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11
Gently press in a strainer to remove the excess liquid.
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12
VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.
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13
Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
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14
Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
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15
If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
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16
Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
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17
Cut into diamonds or 1 1/2-inch squares.
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18
Drizzle with 1/4 cup vegetable oil.
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19
Bake in a 400-degree oven until golden brown.
