Pumpkin Fritters

• 2 lbs pumpkin, coarsely grated
• 1 large onion, chopped (1 cup)
• 2 green onions, sliced thin
• 1 tablespoon olive oil
• 1/2 cup feta cheese, crumbled
• 1 egg
• 2 tablespoons minced fresh dill
• 1 cup flour
• flour (for dredging)
• oil (for frying)

1. Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
2. Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
3. Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
4. In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
5. When this is combined well, add the flour, a little at a time, until you have a very soft dough.
6. Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
7. Gently press down on the dough to give it a pillowey-disk shape.
8. Turn over and dredge other side.
9. Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
10. Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
11. Fry until deep golden-brown on both sides.
12. Remove to paper towels to drain.
13. Repeat, using up remaining fritter dough.

pumpkin, onion, green onions, olive oil, feta cheese, egg, fresh dill, flour, flour, oil

Taken from www.food.com/recipe/pumpkin-fritters-59946 (may not work)