Oil for frying

1¼ cups shredded pumpkin

4 T. flour

1 egg

2 T. milk

¼ cup shredded Parmesan cheese

1 t. baking powder

¼ t. salt

3 dashes pepper

Thai sweet chili sauce for serving

Heat the oil in a large frying pan over medium high heat. Mix all the ingredients in a big bowl. Stir to combine well. The mixture should barely bind together and not be wet or watery. Using a spoon, scoop out the mixture and drop it gently into the hot oil. Fry in batches until both sides turn golden brown and the inside is cooked through. Remove the fritters from the oil with a strainer and transfer to a plate lined with paper towels. Serve hot with Thai sweet chili sauce.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana