These Malaysian pumpkin fritters have golden, crispy edges and a soft, lightly sweet inside. Serve them warm for lunch, with a simple, fresh chili sauce for dipping.
Jemput-jemput are small Malaysian fritters whose batter and filling can vary. In this version, cooked pumpkin gives the batter its soft texture and mild sweetness; onion and fresh red chili add savory flavor and a gentle heat. The name here refers to their shape: small portions of batter dropped into hot oil. So they’re not smooth vegetable patties, but irregularly shaped bites with crispy edges.
The amount of moisture in pumpkin varies by variety and cooking method. Steaming keeps the flavor concentrated, but let the cooked cubes drain and air-dry for a few minutes afterward. Roughly mash them with a fork: a little texture is nice and makes the batter less watery than a smooth purée. Gradually stir in the flour. The mixture should be thick enough to scoop with a tablespoon and fall slowly from the spoon. If it’s too loose, add flour, one tablespoon at a time; don’t add a lot extra at once, as that will make the fritters dense.
Fry in oil hot enough to make the batter sizzle as soon as it hits the pan, but not so hot that the outside browns before the inside is cooked. A small test portion helps: it should fry to a steady golden brown, not turn dark right away. Fry in batches and don’t overcrowd the pan; otherwise, the oil will cool and the fritters will absorb more fat. Keep the portions small, about the size of a heaped tablespoon, so the center cooks through while the outside turns crispy. A slotted spoon is handy for turning them and lifting them out of the pan.
Use firm butternut squash or another pumpkin with firm orange flesh. Leftover cooked pumpkin works too, as long as it isn’t very wet. A finely chopped shallot can replace the onion. Adjust the amount of chili to taste, or leave it out of the batter and give the sauce a little extra kick. The sauce of chili, lime, and a little sugar is tangy and lightly sweet; taste and adjust, as chilies vary in heat.
Serve the fritters right away, while the crust is still crispy, with the sauce on the side. For lunch, you can serve them with cucumber or a simple green salad. Any leftovers can be cooled quickly and stored covered in the refrigerator; reheat them before serving in an oven at 180 °C until piping hot throughout. The crust will become a little firmer again, though they’re best fresh from the pan.
Steam the pumpkin cubes for 12–15 minutes, until tender. They should be easy to pierce with a fork. Drain well and leave to air-dry for a few minutes.
Roughly mash the pumpkin in a large bowl. Stir in the onion, chopped chili, flour, and ¾ teaspoon salt. The batter should be thick and scoopable; add extra flour only if it’s very wet, one tablespoon at a time.
Make the chili sauce: finely chop the chili and stir it together with the lime juice, sugar, water, and a small pinch of salt. Set aside.
Pour about 3 cm of oil into a sturdy pan and heat to around 175 °C. Carefully drop a small amount of batter into the oil to check: it should sizzle immediately without browning too quickly.
Scoop a heaped tablespoon of batter into the oil at a time. Fry the fritters in small batches for 3–4 minutes, turning them halfway through, until golden brown all over and cooked through. Drain them on a rack or paper towels.
Serve the pumpkin fritters warm with the chili sauce.
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