Ricotta and pumpkin fritters

Ricotta and pumpkin fritters

Dinner Like A Boss
12 fritters
20 mins
Cooking time
40 mins
Benito Martin

If you are keen to add some superfoods to your family’s diet, incorporating quinoa flakes into these puffy fritters is a great way to start. Alternatively, panko breadcrumbs, or even fresh breadcrumbs from day-old bread, work well too. This recipe is also a great way to use up leftover cooked pumpkin.


Quantity Ingredient
2-3 tablespoons olive oil
400g butternut pumpkin
2 teaspoons picked thyme leaves
350g firm ricotta
1 egg, lightly beaten
60g quinoa flakes
or panko breadcrumbs
200g frozen peas, defrosted
1 long red chili, seeded and finely chopped, optional
sweet chilli sauce, to serve, optional


  1. Preheat the oven to 220°C/200°C fan-forced. Put 1 tablespoon of the oil in a baking dish and put the dish in the oven to heat up. Peel and seed the pumpkin, cut it into 1–2 cm pieces, then put it in the baking dish. Season with salt and pepper and scatter over the thyme (if using). Toss to combine, then roast for 20–25 minutes, or until soft. Reduce the oven temperature to 170°C/150°C fan-forced.
  2. Put the pumpkin in a large bowl and mash it with a fork – it can still be a bit lumpy, or you can mash until smooth if preferred. Add the ricotta, egg, quinoa, peas and chilli (if using) and stir gently to combine.
  3. Line a baking tray with baking paper. Heat the remaining oil in a large non-stick frying pan over a medium heat. Take heaped tablespoonfuls of the mixture, place them in the pan and flatten them so they are 1–2 cm thick. Cook the fritters, in batches, for about 3 minutes on each side. Transfer the fritters to the prepared tray and finish cooking them in the oven for 5 minutes. Serve with the sweet chilli sauce, if desired.


  • These fritters are also good the next day in lunchboxes, as an after-school snack or as a great alternative to a sandwich for a picnic.
Family food
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