1. Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour. 2. Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe. 3. Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet. 4. In a bowl, combine the pumpkin with the onion and add the feta, egg and dill. 5. When this is combined well, add the flour, a little at a time, until you have a very soft dough. 6. Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging. 7. Gently press down on the dough to give it a pillowey-disk shape. 8. Turn over and dredge other side. 9. Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding). 10. Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters. 11. Fry until deep golden-brown on both sides. 12. Remove to paper towels to drain. 13. Repeat, using up remaining fritter dough. ---------------------------------------------------------------------------
Nutrition
Ingredients
