Fall flavors shine in pumpkin fritters

Finally. Fall is here. The new season - my favorite - means new ingredients to spotlight. And no food is more representative of the season than pumpkin.

These pancake-like fritters offer a different and savory way to enjoy the orange-fleshed gourd.

But save the big, whole specimens for jack-o’-lantern carving. These fritters are best made with canned pure pumpkin or roasted sugar pumpkin.

I tried making these fritters using a whole can of pure pumpkin, but just couldn’t get the proportions of the other ingredients right. My pets - the cat and the dog - are fans of pure pumpkin (it’s great for their digestive systems) so I usually just add the leftover to their dinners. But if that isn’t an option for you, just save the remaining pumpkin for another use, such as blending with softened butter and a little brown sugar, cinnamon and cloves for a delicious spread for biscuits, or stir the leftover puree into a batch of chili or soup.

Feta, Pumpkin and Green Onion Fritters

2/3 (15-ounce) can pure pumpkin OR 1 heaping cup mashed roasted fresh pumpkin

1/3 cup all-purpose flour

1 tablespoon cornmeal

¼ cup chopped green onion tops, divided use

½ cup crumbled feta cheese

2 eggs, lightly beaten

1 ½ teaspoons ground cumin, divided use

½ teaspoon ground coriander

½ teaspoon ground hot chile pepper

¼ teaspoon smoked paprika

Salt and ground black pepper

Vegetable oil or olive oil, for frying

3 tablespoons sour cream

In a large mixing bowl, combine pumpkin, flour,cornmeal, 2 tablespoons of the green onion, the feta, eggs, 1 teaspoon of the cumin, the coriander, chile pepper and paprika and mix well. Season generously with salt and pepper to taste.

Heat enough oil to just coat a medium skillet over medium heat. Add 2 heaping tablespoons batter to the skillet, flatten slightly and cook 2 to 3minutes, then turn and cook on second side 2 minutes more or until golden brown and cooked through. Repeat with remaining batter, adding more oil to the skillet as necessary.

In a small bowl, stir together the sour cream, remaining 2 tablespoons green onion tops and ½ teaspoon cumin. Serve fritters with sour cream.

Makes about 4 servings.