Fall Recipes: Pumpkin Fritters Stuffed With Spinach, Chick Peas and Walnuts
Serve up some fab fritters!
- 1/3 cup chopped onion
- 1 tbsp olive oil
- ½ cup chick peas, slightly smashed
- ¼ cup walnuts, chopped
- 1/3 cup cooked and chopped spinach (frozen is fine)
- Salt and pepper
- Pinch of paprika
- 2½ tsp lemon juice
- For the fritter:
- 1 cup pureed pumpkin
- 2 cups fine grain bulgur, unwashed dry (Look for it at health food stores!)
- 1/3 cup flour
- 2 tbsp grated onion
- 2 tsp salt
- 1 tsp black pepper
- Pinch of hot Hungarian paprika (or regular)
- Vegetable oil for frying
- Parsley, chopped
- Lemons, quartered
In a small saute pan, heat a tablespoon of oil. When hot, add onions and cook until soft, about 5 minutes. Then add the chickpeas, walnuts, spinach, seasonings and lemon juice. Stir to incorporate and remove from heat.
In a mixing bowl, place the pumpkin, dry bulgur, flour, onion and seasonings. Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and have your kids knead well.
In a deep saute pan, add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat on medium-high heat.
Now shape the fritters. Knead about 2 tablespoons of the pumpkin mixture until it holds together. Keeping your hands moist, form a smooth football-shaped oval.
Poke your index finger through the end and fill with 1/2 teaspoon of filling. Close the end and reshape by flattening a little.
Carefully place in the hot oil and fry for 2 minutes, until they turn dark brown. You will have to fry them in batches.
Drain on paper towels and sprinkle with some chopped parsley. Serve immediately with lemon slices.
Provided byJennifer Carden
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