Golden Pumpkin and Rice Fritters with Garlic Cream Sauce

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. Cook the rice according to package instructions, ensuring each grain is tender but not mushy.
3. Spread the cooked rice on a large plate to cool completely. This prevents the eggs from cooking when mixed in.

Preparing the Pumpkin

1. Grate the fresh pumpkin using the large holes of a box grater.
2. Place the grated pumpkin in a colander and sprinkle with a teaspoon of salt.
3. Let it stand for 10 minutes – this crucial step helps extract excess moisture.
4. Using your hands or a clean kitchen towel, squeeze the pumpkin thoroughly to remove as much liquid as possible.
   Preparing the Vegetables
   1. Heat 2 tablespoons of oil in a large skillet over medium heat.
   2. Add the finely diced onion and cook until translucent, about 5 minutes.
   3. Add minced garlic and cook for another minute until fragrant.
   4. Add the chopped mushrooms and cook until all moisture evaporates and they’re lightly browned.
   5. Transfer to a plate and allow to cool completely.
   Creating the Perfect Batter
   1. In a large mixing bowl, beat the eggs until well combined.
   2. Add the cooled rice, breaking up any clumps with a fork.
   3. Mix in the drained pumpkin, ensuring it’s evenly distributed.
   4. Add the sautéed vegetable mixture, chopped green onions, and parsley.
   5. Sprinkle in the flour and grated cheese.
   6. Season generously with salt and black pepper.
   7. Mix thoroughly but gently to maintain some texture.