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Almond Crusted Pumpkin Fritters

Almond Crusted Pumpkin Fritters
Prep time: , Cook time: , Total time:


These tasty morsels are a unique pairing of pumpkin, chili flakes, and cheese, and are coated with toasted crushed almonds for an added crunch in every bite. Created by Chef Anthony Rose, of The Drake Hotel in Toronto.



1 lb pumpkin or Kabocha squash (1 small)

1/2 lb russet potato (1 large or 2 medium)

2 tbsp extra virgin olive oil

1 tbsp crushed chili flake

1 cup salt (please note: this is for a baking technique of the potato, not for consumption)

3 tbsp chopped sage

1 oz grated parmesan

1 oz grated cheddar

1 egg yolk

zest of half a lemon

4 eggs

1 1/2 cup all-purpose flour

1 1/2 cup toasted crushed almonds

salt and pepper, to taste

1 bag micro greens



Set oven to 350°F. Split pumpkin or squash width-wise and scrape out seeds. Drizzle each half with olive oil, and sprinkle with chili flakes, a pinch of salt and pepper and let sit for 20 minutes.

Meanwhile, stab each potato four times around with a fork. Line another sheet pan with the cup of salt and place the potatoes on top. Place squash face-down on a parchment lined sheet tray. Bake both pumpkin or squash and potatoes in the oven for 1 hour or until soft. Remove from the oven, carefully split open potatoes lengthwise to steam, and allow all to cool completely.

When cool, scoop out pumpkin or squash and potato into bowl and add sage, parmesan, cheddar, egg and lemon zest, and season with salt and pepper. Combine thoroughly; a chunky texture is fine. Prepare fritters for frying. Set up three bowls and one parchment lined sheet tray. In one bowl, whisk together eggs; place almonds and flour separately in two other bowls. With a large spoon or scoop, take about 2 tbsp. of pumpkin or squash mixture and form an oval; dredge in flour, dip in egg and roll in almonds before placing onto the sheet pan. Repeat with remaining squash and refrigerate until ready to fry.

In a deep, heavy bottomed pan, heat oil to 300°F and carefully pan fry the fritters until golden brown on each side, approximately 2 ½ minutes each side. Remove from oil and drain on paper towel and sprinkle with a pinch of salt. Serve hot on a small bed of microgreens with or without sauce.  

1/2 cup sour cream
1/4 tsp finely chopped Thai chili
2 tbsp chopped chives
1 tbsp lemon zest 
1 1/2 tsp lemon juice
2 tsp maple syrup
1 tsp kosher salt 
1/2 tsp cracked black pepper

Directions: In a bowl, thoroughly combine all ingredients. Store refrigerated in an airtight container for at least one day before serving. Mix thoroughly before serving.

Nutritional Info:

Nutritional Info:

Calories 169.3; Fat 10.4 g; Sat Fat 1.7 g; Mono Fat 5.8 g; Poly Fat 2 g; Protein 6.4 g; Carb 14.1 g; Fiber 2.5 g; Cholesterol 56 mg; Sodium 206.1 mg; Calcium 104.1 mg; Potassium 276.4 mg; Vitamin E 3.4 mg;


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Diana (not verified) November 11, 2014

Sounds like a good recipe to try.

Terri (not verified) October 28, 2015

Looking at the recipe....can't POSSIBLY mean 1 cup of salt. has to be a misprint. I tsp maybe?

Eunshil McKenna (not verified) October 28, 2015

I have not used this recipe yet but are you sure we need 1 full cup of salt for only 1/1/2 lbs of potato and aquash combine? It sounds like a whole lot of salt!

Eunshil McKenna (not verified) October 28, 2015

I have not tried this recipe as yet but thee seems to be way too much salt of 1 cup to only 1 1/2 # of potato and squash combine.

Almond Board o… July 15, 2016

Please note: the salt in this recipe is for a baking technique of the potato, not for consumption. We've noted that above. Sorry for the confusion.