1 large egg
1/4 cup sour cream
2 cloves garlic, minced
6 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/8 to 1/4 teaspoon ground nutmeg
6 tablespoons freshly grated Parmesan cheese
2 cups coarsely grated, peeled pumpkin
Canola oil for frying
Sour cream, chopped fresh parsley, for garnish
In a mixing bowl, whisk the egg. Add sour cream and blend. Add minced garlic. Stir in flour, baking powder, salt, black pepper, paprika and nutmeg. Mix well. Stir in grated Parmesan cheese. Stir the grated pumpkin into the batter.
Heat a large non-stick or cast-iron skillet over medium-high heat. Add enough canola oil to generously cover the bottom of the pan. When oil is hot, drop the batter by 1/4-cupfuls and flatten with a spatula to about 3-1/2 inches. Do not crowd the patties in the pan. Cook the pumpkin patties until they are deep golden brown, about 3 to 4 minutes on each side. As the patties are done, transfer them to a paper towel-lined baking sheet and keep warm in a 200-degree oven until all are ready to serve.
At serving time, top each of the hot pumpkin patties with a dollop of sour cream and a sprinkling of chopped parsley. Makes 6 patties.