Pumpkin Fritters

• 1 lb pumpkin or winter squash, peeled, seeds removed, chopped
• 1 None egg
• 3/4 cup breadcrumbs
• 2 oz Parmesan cheese, grated
• 1 tbsp fresh parsley leaves, chopped
• 2 tbsp all-purpose flour
• 3/4 cup Greek yogurt
• 2 tbsp chopped green onion
• None None oil, for deep-frying

1. Toss pumpkin with 2 tsp salt. Transfer to a colander and set aside for 30 mins. Rinse well then dry with paper towels.
2. In a shallow dish, beat egg with 2 tbsp cold water. Mix together breadcrumbs, Parmesan and parsley. Season. Coat pumpkin in flour, egg then breadcrumbs. Chill for 30 mins.
3. Mix together yogurt and spring onion. Season and set aside.
4. Meanwhile, heat oil to 350u0b0F. Working in batches, deep-fry fritters for 4-5 mins, until crisp and golden. Drain on paper towels. Serve warm with yogurt dip.

pumpkin, egg, breadcrumbs, parmesan cheese, parsley, flour, greek yogurt, green onion, oil

Taken from recipes-plus.com/api/v2.0/recipes/28186 (may not work)