Best Pumpkin Patties Recipes

SYRIAN PUMPKIN PATTIES

Steps:

• 1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
• 2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
• 3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
• Sephardic Pumpkin Patties (Fritadas de Calabaza):
• This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
• Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh):
• Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.

CAULIFLOWER PUMPKIN PATTIES

Steps:

• Combine cauliflower, pumpkin puree, garlic, parsley, basil, pumpkin pie spice, black pepper, and pink salt in a large pot; add enough water to almost cover cauliflower. Cover pot and bring liquid to a boil; reduce heat to medium and cook, stirring occasionally, until cauliflower is tender, 20 to 30 minutes. Mash mixture with a potato masher and continue heating until most of liquid is evaporated, about 5 minutes more.
• Stir rice flour into mixture, adding more if needed to thicken mixture.
• Heat avocado oil in a skillet over medium to medium-high heat. Form cauliflower mixture into patties and carefully place in hot avocado oil; fry until browned, 4 to 5 minutes per side.
• Serve patties topped with beet slices.

PUMPKIN PATTIES

Steps:

• In a large mixing bowl, mix all ingredients together with 2 beaten eggs. Form into round patties and coat with flour.
• Lightly beat the third egg and coat patties with egg then breadcrumbs.
• Melt butter in a large frying pan and fry patties until lightly browned on both sides.
• Serve hot.

VEGETARIAN SYRIAN PUMPKIN PATTIES

Steps:

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

PUMPKIN PATTIES

Steps:

• Combine all the ingredients.
• Mix well.
• Heat a frypan lightly greased with olive oil over medium heat.
• Shape the mixture ino balls.
• Place in the frypan and gently flatten into patties.
• Fry for 5-10 minutes on each side until golden brown.
• Serve with a salad and crusty bread rolls.

SYRIAN PUMPKIN PATTIES RECIPE | EPICURIOUS.COM

Steps:

• Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
• Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
• Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
• Sephardic Pumpkin Patties (Fritadas de Calabaza):
• This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
• Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh):
• Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
• Reprinted with permission from Olive Trees and Honey by Gil Marks. © 2004 Wiley Publishing, Inc.

KOLOKITHOKEFTEDES (PUMPKIN PATTIES)

Steps:

• Combine all ingredients except flour, oil, and Sesame Seed Sauce; blend well.
• Shape into 2-inch patties, and roll in flour.
• Fry in vegetable oil until golden brown. Drain on paper towels.
• Serve warm accompanied by Sesame Seed Sauce (optional).