Bolinhos de Abóbora

🛒 Ingredients

• #Fritter Mixture;
• 500 g pumpkin or butternut squash, peeled, deseeded, and grated finely
• 1 small onion, very finely chopped or grated.. 2 cloves garlic, crushed
• ¼ cup fresh parsley or coriander, finely chopped.. 4 tbsp all‑purpose flour or chickpea flour
• 2 tbsp cornstarch.. 1 tsp ground cumin.. ½ tsp sweet paprika
• ½ tsp ground black pepper.. ½ tsp sea salt
• Pinch of nutmeg (optional, for warm authentic flavour)
• 1–2 tbsp cold water or plant milk, only if needed to bind
• Neutral oil for shallow frying
• #Optional Dipping Sauce;
• 4 tbsp thick coconut yoghurt or vegan mayonnaise
• 1 tsp lemon juice.. Pinch of salt and paprika.. Extra fresh herbs to garnish

👩‍🍳 Instructions

1. 1

   Prep the pumpkin: Place the grated pumpkin in a clean cloth or colander and squeeze firmly to remove excess moisture — this is the key to crisp, well‑shaped fritters that do not fall apart. Transfer to a large mixing bowl.

2. 2

   Combine ingredients: Add the grated onion, garlic, fresh herbs, flour, cornstarch, all spices, salt, and pepper. Mix thoroughly with your hands until the mixture holds together well. If it feels too crumbly, add only 1–2 tablespoons of liquid — the mixture should be moist but not wet or sticky.

3. 3

   Shape: Take small handfuls of the mixture and roll them into neat round balls, then press gently into slightly flattened shapes if you prefer. Place on a clean plate as you work.

4. 4

   Fry: Heat a thin layer of oil in a frying pan over medium heat. Fry the fritters in batches for 3–4 minutes on each side, turning carefully, until deep golden and crisp all over. Do not overcrowd the pan, as this will lower the oil temperature and make them soggy. Remove and drain well on kitchen paper.

5. 5

   Serve: Enjoy warm, either on their own or with your chosen dipping sauce, alongside a fresh green salad or crusty bread.