Pumpkin Patties Recipes

EASY PUMPKIN PATTIES

Steps:

• Combine butter and corn syrup together in a small bowl.
• Add 2 cups powdered sugar, food coloring, and your choice of extract and beat until well combined. Add extract 1/2 teaspoon at a time until the mixture reaches your desired flavor.
• Stir in an additional cup of powdered sugar.
• Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
• Knead the mixture until sugar is absorbed and is completely smooth.
• Shape into 1 inch balls and roll in granulated sugar.
• Flatten gently with a fork.
• Gently press one half of a pretzel into the top of the pumpkin using a second pretzel to stabilize. Repeat for all candies.
• Tear off a small piece of green candy and shape it into a leaf. Stick it on the pretzel. Repeat for all candies.
• Let candies stand, uncovered, at room temperature for 1 day.
• Store in an airtight container.

PUMPKIN PATTIES

Steps:

• After cooking the pumkin in boiling water with salt to taste, let it drain for about 30 minutes to remove as much water as possible.
• In a large bowl, combine the flour, salt, cinnamon, cloves and sugar.
• Then add the pumpkin, egg and vanilla.
• Mix until you have created a thick mass.
• Adjust the consistency of the mixture with flour if necessary.
• Test the taste and add more sugar if necessary.
• Heat oil to 375 degrees F.
• Take a spoonful of mixture and fry until golden brown on both sides.
• Drain on absorbent paper.
• They should be tender

PUMPKIN PATTIES

Steps:

• Combine all the ingredients.
• Mix well.
• Heat a frypan lightly greased with olive oil over medium heat.
• Shape the mixture ino balls.
• Place in the frypan and gently flatten into patties.
• Fry for 5-10 minutes on each side until golden brown.
• Serve with a salad and crusty bread rolls.

PUMPKIN PATTIES

Steps:

• In a large mixing bowl, mix all ingredients together with 2 beaten eggs. Form into round patties and coat with flour.
• Lightly beat the third egg and coat patties with egg then breadcrumbs.
• Melt butter in a large frying pan and fry patties until lightly browned on both sides.
• Serve hot.

CAULIFLOWER PUMPKIN PATTIES

Steps:

• Combine cauliflower, pumpkin puree, garlic, parsley, basil, pumpkin pie spice, black pepper, and pink salt in a large pot; add enough water to almost cover cauliflower. Cover pot and bring liquid to a boil; reduce heat to medium and cook, stirring occasionally, until cauliflower is tender, 20 to 30 minutes. Mash mixture with a potato masher and continue heating until most of liquid is evaporated, about 5 minutes more.
• Stir rice flour into mixture, adding more if needed to thicken mixture.
• Heat avocado oil in a skillet over medium to medium-high heat. Form cauliflower mixture into patties and carefully place in hot avocado oil; fry until browned, 4 to 5 minutes per side.
• Serve patties topped with beet slices.

SYRIAN PUMPKIN PATTIES

Steps:

• 1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
• 2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
• 3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
• Sephardic Pumpkin Patties (Fritadas de Calabaza):
• This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
• Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh):
• Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.