avg —
Fluffy Pumpkin Fritters with Kefir
Instructions
Break the egg into a deep bowl, add the sugar and whisk for 1–2 minutes until lightly foamy. This adds extra "airiness" to the future fritters. The egg should be at room temperature – a cold egg will not whip up properly and will not give the fluffiness you want.
Add the warm kefir (30–35 °C) to the whisked egg mixture and stir thoroughly. Warm kefir activates the soda faster and gives fluffier fritters. Cold kefir straight from the fridge is a direct cause of "flat" fritters.
Peel the butternut pumpkin, removing the skin and seeds, and grate it on the coarse side of a grater into a separate bowl. A coarse grater gives attractive "shreds" that keep their texture in the finished fritters. A fine grater would turn the pumpkin into a smooth purée.
Tip the grated pumpkin into the kefir-and-egg mixture and stir thoroughly. At this stage the batter turns bright orange and slightly sticky – this is normal; once the flour is added the consistency will become thick.
Mix the sifted flour with the baking soda in a separate container so the raising agent is distributed evenly. Add it to the rest of the ingredients and mix the batter thoroughly. Leave it for 20 minutes so the soda activates in the acidic kefir – this is the key step for fluffiness.
Pour vegetable oil into the pan (a 2–3 mm layer) and heat it well over medium heat. Spoon in the batter in portions – about 1 tablespoon per fritter, leaving 2–3 cm between them. Fry until golden for 2–3 minutes on the first side.
Flip the fritters with a spatula once the edges have set and the first bubbles appear on the surface. Fry the other side under a lid for 2–3 minutes – the lid creates a steamer effect, so the fritters turn out fluffier and cook through inside.
Place the cooked fritters on a paper towel to absorb the excess oil – this makes the fritters less greasy and lighter. Blot both sides of the fritters with a paper napkin.
The fluffy pumpkin fritters with kefir are ready! I serve them hot with 20–25% sour cream, honey, jam or condensed milk. Pumpkin fritters go beautifully with apple and apricot jam – making for a sweet autumn breakfast.
Tips
- 1
Choose a sweet butternut pumpkin with dense flesh – it gives the finished fritters their characteristic "autumn" flavour.
- 2
The batter must rest for 20 minutes – during this time the soda reacts with the kefir and produces fluffiness.
- 3
Fry the fritters under a lid after flipping them – they will be fluffier and cook through better. I bake classic kefir fritters on a similar principle.
- 4
Serve with sour cream, honey, jam or condensed milk – the choice of toppings depends on your family's taste.
FAQ
Can I make the fritters with milk instead of kefir? +
Yes, but to activate the soda add 1 teaspoon of lemon juice or apple cider vinegar to the milk – it will turn "sour" and the soda will activate. Without this trick the soda will not "work" in ordinary milk and the fritters will turn out flat. An alternative is to replace the soda with baking powder (1/2 tsp) – it works in any environment. Made with milk, the fritters come out more "tender" and "child-friendly" in taste; made with kefir, they are a little "tangier".
How should I store the cooked fritters? +
In the fridge in a tightly sealed container, or on a plate covered with cling film – for up to 2 days without losing quality. Reheat them in a pan for 1 minute on each side, or in the microwave for 30 seconds. Do not cover them with a lid while still hot when packing them away – condensation will make the fritters "soggy". On the second day the fritters become denser – you can eat them with tea like pumpkin biscuits.
Can I freeze pumpkin fritters? +
Yes, once the fritters have fully cooled, pack them in an airtight container or bag in layers, separating them with parchment to prevent them from sticking together. They keep in the freezer for up to 1 month without losing quality. Do not defrost them before reheating – put them straight into a pan for 2–3 minutes on each side over low heat, or in the microwave for 1–1.5 minutes. Freezing is a convenient way to prepare breakfast ahead for "sleepy" mornings.
What is best to serve with pumpkin fritters? +
Classic accompaniments: thick 25% sour cream, honey (floral, linden, buckwheat), jam (apple, apricot, strawberry), condensed milk. For wholesome additions: Greek yoghurt with berries, cottage cheese with fruit, nuts. For a festive presentation – maple syrup with a scoop of vanilla ice cream. For a children's breakfast – with sour cream dusted with icing sugar. For a buffet – mini fritters 4–5 cm in diameter with different toppings.
- Comment
or post as a guest
Be the first to comment.
