I absolutely love how these Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe delivers that perfect blend of cozy fall flavors with a fresh, zesty twist. Whenever I want something comforting yet light, these fritters hit the spot — they’re crispy on the outside, tender inside, and gently spiced so they never feel boring. Pairing them with the refreshing lemony coconut yogurt dip gives the whole dish a subtle tang that just brightens every bite.
You’ll find that this recipe is wonderfully versatile, making it perfect for a casual lunch, appetizer, or even a fun snack after school. What makes it really special for me is how simple the ingredients are — mostly pantry staples — yet somehow the results feel fancy and restaurant-worthy. Plus, the fact that it’s vegan means anyone can enjoy them, and they even thrill my meat-eating friends!
Why You’ll Love This Recipe
- Simple, wholesome ingredients: You likely have everything you need already in your kitchen.
- Perfectly balanced flavors: The warm pumpkin spices and fresh lemony dip complement each other beautifully.
- Great for all occasions: Works as a snack, appetizer, or even a main course side.
- Easy to customize: You can swap in other squashes or spices based on your mood or season.
Ingredients You’ll Need
The magic of this Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe comes from the blend of warming spices and fresh herbs paired with creamy coconut yogurt—each ingredient plays its role perfectly. When shopping, pick a pumpkin or squash that’s naturally sweet and firm to get the best texture.
- Pumpkin: Choose fresh, firm pumpkin or butternut squash for a naturally sweet base.
- Curry powder: Adds a mild warmth and complexity—feel free to adjust to taste.
- Sea salt: Enhances the natural flavors and balances the spices.
- Paprika: Brings subtle smokiness and color.
- Green onions: Fresh, sharp bite that brightens the fritters and dip.
- Cilantro: Freshness and a lovely herbal note in both fritters and dip.
- All-purpose flour: Binds everything together; gluten-free flour can be a substitute if needed.
- Baking powder: Helps the fritters puff up slightly for a tender bite.
- Olive oil: For cooking and shaping; adds subtle fruity flavor.
- Plain coconut yogurt: The base for the lemony dip, making it creamy and plant-based.
- Lemon juice: Gives the dip a fresh, zesty finish.
Variations
I love experimenting with this Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe—it’s super forgiving and open to your personal twist. Sometimes I swap the pumpkin for other seasonal squashes or add a little grated carrot for an extra veggie boost.
- Spice it up: Adding a pinch of cayenne or chili flakes makes the fritters pleasantly spicy, which my family adores.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free mix; just watch the texture and add a touch more flour if needed.
- Herb swaps: Parsley or dill work nicely instead of cilantro if you want a different herbal note.
- Dip alternatives: Try adding a dash of smoked paprika or minced garlic to the yogurt dip for extra depth.
How to Make Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe
Step 1: Cook and Mash the Pumpkin
Start by boiling the pumpkin chunks in a saucepan filled about a third with water. When I first tried this, I was worried about getting them soft enough without turning mushy, so keep an eye and test with a fork after about 8 minutes. You want them tender but not watery. After draining, pat them dry really well using paper towels or a clean kitchen cloth—that little trick prevents soggy fritters later on.
Step 2: Mix in the Spices and Flour
Next, mash the pumpkin until it’s smooth, then stir in the curry powder, salt, paprika, green onions, and cilantro. Gradually add the flour and sprinkle in the baking powder, stirring until everything combines into a sticky dough. Don’t stress if it’s a bit sticky—that’s normal! I’ve found that using oil on your hands instead of water for shaping works best to keep the dough from sticking.
Step 3: Shape and Fry the Fritters
Oil your hands generously, then shape the mix into six equal fritters, about 1 cm thick. Heat olive oil in a non-stick skillet over medium-high heat, then cook the fritters in batches until golden brown on each side—this usually takes 3 minutes per side, but trust your eyes — a deep golden color is the sweet spot. Using a spatula, carefully flip without breaking. Drain them on kitchen paper to remove excess oil.
Step 4: Whisk Together the Lemony Coconut Yogurt Dip
While the fritters cook, mix the coconut yogurt with finely chopped green onion, cilantro, lemon juice, and a pinch of salt in a small bowl. Whisk well to combine, then chill until you’re ready to serve. The tang of lemon wakes up the cool creaminess, and this dip really brings the fritters to life.
Pro Tips for Making Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe
- Dry Out the Pumpkin Well: I learned that pressing out as much moisture as possible prevents soggy fritters and helps them crisp up beautifully.
- Use Oil on Your Hands: Oiling your hands for shaping stops the sticky dough from sticking and makes forming fritters quick and easy.
- Don’t Overcrowd the Pan: Cooking in batches ensures even browning and beautiful crispy edges on each fritter.
- Serve Fresh for Best Flavor: These fritters shine when freshly cooked but can be reheated carefully without losing their charm.
How to Serve Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe
Garnishes
I love sprinkling extra fresh cilantro right on top of the fritters for that fresh herbal pop and vibrant green color. Sometimes I add thinly sliced green onions or even a tiny sprinkle of smoked paprika for a little extra visual flare and a hint of smokiness.
Side Dishes
My go-to pairing is a simple crisp salad with lemon vinaigrette or some roasted vegetables tossed in olive oil and herbs. If you want to serve it as a main, quinoa or a light grain pilaf rounds out the meal nicely without overwhelming the fritters’ flavors.
Creative Ways to Present
For special occasions, I like to serve the fritters on a large platter with dollops of the dip swirled around in small bowls, garnished with edible flowers or microgreens. It makes a beautiful centerpiece perfect for sharing and invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
These pumpkin fritters keep really well in an airtight container in the fridge for up to 5 days, which is ideal if you want to prep ahead or enjoy leftovers. I always reheat them on the stove in a bit of olive oil to bring back the crispy crust instead of the microwave which makes them soggy.
Freezing
I’ve frozen these fritters successfully by placing them on a baking sheet to freeze individually, then transferring to a freezer bag. When I want to eat them, I pop them straight into a skillet to reheat and crisp back up—so much better than thawing first.
Reheating
To reheat, I use a non-stick pan with a little olive oil over medium heat, turning once until hot and crispy on both sides. This method keeps the fritters tasting fresh instead of rubbery or soggy like the microwave can make them.
FAQs
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Can I use a different type of squash instead of pumpkin?
Absolutely! Butternut squash, hubbard squash, or kabocha squash all work beautifully in this recipe and will yield slightly different flavors and textures, but still delicious.
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Is the lemony coconut yogurt dip mandatory?
The dip really complements the fritters, but if you’re in a rush or want something simpler, a squeeze of fresh lemon juice or a vegan sour cream alternative works well too.
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How do I prevent the fritters from falling apart?
Drying the cooked pumpkin thoroughly and adding the right amount of flour is key here. The batter should be sticky but able to hold its shape once formed. Using oil on your hands helps keep them intact during shaping.
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Can I make the fritters ahead of time?
Yes! You can prepare the batter earlier in the day and refrigerate it until ready to cook. Just be sure to stir gently before shaping, as the batter may thicken slightly.
Final Thoughts
This Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe holds a special spot in my kitchen rotation because it’s an easy way to bring warmth and brightness together in one bite. Whenever I make these, it feels like a little celebration—simple, wholesome, and utterly delicious. I can’t recommend enough that you give this recipe a try; I think you’ll find it just as comforting and versatile as I do!
Print
Savoury Vegan Pumpkin Fritters with Lemony Coconut Yogurt Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 fritters
- Category: Snack
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
Description
These savory vegan pumpkin fritters are a delightful, easy-to-make snack or side dish, bursting with warm spices like curry powder and paprika. Made with mashed pumpkin, fresh herbs, and a light batter, they’re pan-fried to golden perfection and served with a tangy lemony coconut yogurt dip that complements their rich flavor perfectly.
Ingredients
Pumpkin Fritters
- 2 cups pumpkin, cut into small pieces (or sub with butternut squash, hubbard squash, or kabocha squash)
- 1 tsp curry powder
- 1 tsp fine sea salt
- 1/2 tsp paprika
- 2 green onions, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 cup all-purpose flour (adjust as needed)
- 1/2 tsp baking powder
- 2 tbsp olive oil (plus more to oil your hands)
Lemony Yogurt Dip
- 1/4 cup plain coconut yogurt
- 1 green onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp lemon juice
- Pinch of fine sea salt
Instructions
- Prepare the Pumpkin: Fill a medium saucepan with water to about one-third full and bring it to a boil. Add the pumpkin pieces and boil over medium heat until just soft, about 8-10 minutes.
- Drain and Mash: Drain the pumpkin and pat dry thoroughly with kitchen paper to remove excess water, squeezing slightly to ensure it’s dry. Return pumpkin to the saucepan and mash with an immersion blender or potato masher until smooth with no large chunks.
- Mix Ingredients: Add the curry powder, salt, paprika, chopped green onions, and cilantro to the mashed pumpkin. Gradually stir in the flour, then sprinkle in baking powder and mix well. The batter will be slightly sticky.
- Heat the Skillet: Drizzle olive oil in a non-stick skillet and heat over medium-high heat.
- Shape the Fritters: Oil your hands to prevent sticking. Divide the batter into 6 equal portions. Shape each into a round fritter about 1 cm thick, re-oiling hands as needed between shaping.
- Cook the Fritters: Add fritters in batches to the hot oiled skillet. Cook for about 3 minutes on the first side until golden brown, then flip and cook another 2-3 minutes until the second side is also golden brown.
- Drain and Repeat: Transfer cooked fritters to a cooling rack lined with kitchen paper. Repeat frying with remaining batter, adding more oil to the skillet as necessary.
- Make the Dip: In a small bowl, whisk together coconut yogurt, finely chopped green onion, cilantro, lemon juice, and a pinch of salt until smooth and combined.
- Serve: Plate the warm pumpkin fritters with the lemony yogurt dip on the side. Optionally, sprinkle fresh cilantro on top before serving.
Notes
- The amount of flour may need adjusting depending on the moisture of the cooked pumpkin; the batter should be sticky but hold together when shaped.
- For best taste and texture, serve the pumpkin fritters fresh off the skillet.
- Store leftover fritters in an airtight container in the fridge for up to 5 days; reheat in a skillet over medium heat with a little oil.
- The lemony yogurt dip can be made ahead and kept refrigerated in an airtight container.
Nutrition
- Serving Size: 1 fritter with dip
- Calories: 138
- Sugar: 2g
- Sodium: 392mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
