Golden, crisp-edged fritters made from pumpkin and sweet potato, served with a silky cashew sauce — wholesome comfort food at its most colorful. Baked sweet potato keeps them naturally sweet and tender, while fresh dill adds brightness. For more fritter inspiration, try our Light Zucchini Fritters with Dill.
Ingredients
- 1 egg + 1 egg white
- 81 g (2.9 oz) raw pumpkin, grated
- 259 g (9 oz) baked sweet potato, grated
- 50 g (1/3 cup) flour (green buckwheat works)
- Fresh dill, chopped
- Salt and pepper to taste
- 2 ml ghee for frying
- Pinch of baking soda + squeeze of lemon juice
- For the cashew sauce: 100 g (3.5 oz) cashews
- 1 small garlic clove
- Salt and water to taste
Instructions
- Grate the pumpkin finely and the sweet potato coarsely. Mix all fritter ingredients and pan-fry on both sides, covered, over medium heat.
- For the sauce: cover the cashews with boiling water for 30 minutes, drain, and rinse.
- Blend all sauce ingredients into a smooth, creamy mass. Transfer to a jar and enjoy.
- Serve the fritters with the cashew sauce — it also works as a sweet dip with a little honey.
Tips
- Squeeze excess moisture from the grated pumpkin so the fritters crisp up instead of steaming.
- The cashew sauce is also lovely with our Crispy Vegetable Fritters.
- For vegetable nutrition basics, usda.gov is a solid, trustworthy resource.
Nutrition: per 100 g: 248 kcal, protein 8.2 g, fat 19.4 g, carbs 14 g