Golden Pumpkin and Rice Fritters with Garlic Cream Sauce

Ingredients

For the Fritters:

• 4 large eggs, room temperature
• 200g (1 cup) uncooked rice
• 500g (about 4 cups) grated pumpkin
• 1 bunch green onions, finely chopped
• ½ cup fresh parsley, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 200g (7 oz) mushrooms, finely chopped
• 5 tablespoons (40g) all-purpose flour
• 100g (1 cup) cheese, grated
• Salt and black pepper to taste
• Vegetable oil for frying

For the Garlic Cream Sauce:

• 2 tablespoons yogurt or sour cream
• 1 tablespoon mayonnaise
• Fresh dill, chopped
• 1 clove garlic, minced

Detailed Instructions

Preparing the Rice Base

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. Cook the rice according to package instructions, ensuring each grain is tender but not mushy.
3. Spread the cooked rice on a large plate to cool completely. This prevents the eggs from cooking when mixed in.

Preparing the Pumpkin

1. Grate the fresh pumpkin using the large holes of a box grater.
2. Place the grated pumpkin in a colander and sprinkle with a teaspoon of salt.
3. Let it stand for 10 minutes – this crucial step helps extract excess moisture.
4. Using your hands or a clean kitchen towel, squeeze the pumpkin thoroughly to remove as much liquid as possible.

Preparing the Vegetables

1. Heat 2 tablespoons of oil in a large skillet over medium heat.
2. Add the finely diced onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Add the chopped mushrooms and cook until all moisture evaporates and they’re lightly browned.
5. Transfer to a plate and allow to cool completely.

Creating the Perfect Batter

1. In a large mixing bowl, beat the eggs until well combined.
2. Add the cooled rice, breaking up any clumps with a fork.
3. Mix in the drained pumpkin, ensuring it’s evenly distributed.
4. Add the sautéed vegetable mixture, chopped green onions, and parsley.
5. Sprinkle in the flour and grated cheese.
6. Season generously with salt and black pepper.
7. Mix thoroughly but gently to maintain some texture.

Frying the Fritters

1. Heat ¼ inch of vegetable oil in a large skillet over medium heat.
2. Test the oil temperature by dropping a small amount of batter – it should sizzle immediately.
3. Drop heaping tablespoons of the mixture into the hot oil.
4. Gently flatten each fritter with the back of the spoon.
5. Fry for 3-4 minutes on each side until golden brown and crispy.
6. Transfer to paper towels to drain excess oil.

Making the Garlic Cream Sauce

1. In a small bowl, combine yogurt or sour cream with mayonnaise.
2. Add finely minced garlic and chopped fresh dill.
3. Mix well and refrigerate until ready to serve.

Expert Tips for Perfect Fritters

1. Moisture Control: The key to crispy fritters lies in removing excess moisture from both the pumpkin and mushrooms.
2. Oil Temperature: Maintain a consistent medium heat. If the oil is too hot, the fritters will brown too quickly without cooking through.
3. Batch Control: Don’t overcrowd the pan – leave enough space between fritters for easy flipping.
4. Keeping Warm: Place cooked fritters on a wire rack in a 200°F/95°C oven while preparing remaining batches.

Nutrition Information

Per serving (2 fritters):

• Calories: 245
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 280mg
• Total Carbohydrates: 22g
• Dietary Fiber: 2g
• Protein: 10g

Serves: 6-8 (yields 12-15 fritters)

Fluffy and Delicious Light Pastries: A Delightful Treat

These fritters are best served immediately while hot and crispy, accompanied by the cool, creamy garlic sauce. They make an excellent appetizer, side dish, or even a light main course when paired with a fresh salad. While they can be reheated in a 350°F/175°C oven for 5-7 minutes, they’re at their absolute best fresh from the pan.