Tonight in the fridge I had leftover goat cheese and a combination of mashed pumpkin and sweet potato from the little babe's birthday party. I also had some fresh sage leaves that we got in the CSA share this week. I was going to make pumpkin muffins, but while looking for a recipe, I found a recipe for these fritters in my recipe folder. I don't always have the best luck with frying fritters, but these turned out perfectly! The pictures do not do them justice. I adapted the original recipe a bit, so here is my version. I think the fresh sage is a key ingredient, so definitely use it instead of dried sage if you have the opportunity.
Pumpkin, Goat Cheese, and Sage Fritters
1. Combine the following in a large bowl.
-60 grams of goat cheese
-200/250 grams of either pumpkin or sweet potato puree (I used a combination of both.)
-50 grams of flour
-100 grams of grated Monterey Jack cheese
-2 eggs
-3 tablespoons of wheat germ
-About 2 tablespoons of diced fresh sage leaves. (See photo for the amount that I used.)
-1/4 teaspoon of salt
-1/8 teaspoon of black pepper
2. Heat veggie oil in a large skillet on medium high heat.
3. Scoop batter into skillet and fry fritters until slightly browned on each side. The batter will probably be too thin to form into a patty with your hands. I used a spoon to drop it onto the skillet and then flattened it out a bit.
We ate them plain, but they would be good topped with yogurt or sour cream!
I shared this post on the Self Sufficient HomeAcre for The HomeAcre Hop.