I know, I know, I am back again with more pumpkin. Didn’t we just have Pumpkin Week? With 7 pumpkin recipes? And that one bonus pumpkin pasta recipe that I snuck in before Pumpkin Week? And now I am back with even more pumpkin.
Do we even cook with anything else around here?!?!
But I think after one bite of these crispy, creamy, savory, cannot-stop-eating-them Pumpkin Kale Fritters you’ll forgive me.
These Pumpkin Kale Fritters are inspired loosely by arancini – an Italian dish of rice mixed with cheese, coated in breadcrumbs, and fried to all-is-right-in-the-world perfection.
I used to work at an Italian restaurant and they served up the best arancini around. I can still taste the creamy cheese infused rice and the salty and crisp coating. Pure Bliss.
These Pumpkin Kale Fritters use rice (or your grain of choice!) as the base. We throw in some kale, because #health, and then use pumpkin to add that creaminess factor.
We also have a few flavor MVPs in the mix. A little miso goes a long way in adding that je ne sais quoi savory flavor. That rich savory taste that makes you want to lick your plate clean. Then some crushed red pepper flakes add a nice subtle spice.
To bind the Pumpkin Kale Fritters together, we reach for some arrowroot starch and eggs. If you are a vegan, don’t worry, we have you covered. Just sub in flax eggs (or your favorite egg replacer) and you are good to go.
Once the batter is whipped up, we fry these fritters in a little avocado oil until they are golden brown and crispy. The interiors will be soft and flavorful and the crunch is you-can’t-just-eat-one good.
These Vegetarian Pumpkin Kale Fritters are an 8 ingredient recipe with extra crispy golden exteriors and creamy and warm interiors. The perfect side dish for any meal!
- 3 1/2 cups cooked grains (I used a rice/quinoa mix)
- 1 cup pumpkin puree
- 1 cup finely chopped kale
- 2 eggs beaten
- 1/4 cup arrowroot starch
- 3 cloves garlic
- 2 teaspoons GF miso
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- Avocado oil for cooking
In a bowl, stir together all of the ingredients except the avocado oil.
Heat a large pan over medium heat. Add in some avocado oil. Once the oil is hot, drop a spoonful of the batter into the pan. Use the back of a spatula to press it into a flat disk shape. Cook until golden brown, about 2-4 minutes. Flip and cook until the second side is golden brown. Repeat until all of the batter is cooked, adding more oil to the pan as needed. Serve with garlic aioli or dipping sauce of choice.