I don’t know about you, but I’m ready for fall! It’s been too hot here for this pregnant lady, and I’m ready for pumpkins, and squash, and cinnamon, and apples, and well, everything fall!
I made some pumpkin applesauce muffins last week, and while they were really yummy and healthy, they were too fall-ish for 80-degree weather. These fritters, however, worked perfectly for a nice fall evening.
Don’t be put off by the deep-frying. Ingredients-wise, these really aren’t too bad for you, and if you eat them in moderation (not like we did the first time around….), they make a really yummy fall treat. One batch makes about 20 fritters.
1 cup flour
2 tsp pumpkin pie spice
½ tsp salt
3 tbsp sugar
1 tsp baking powder
1 egg
1 cup pumpkin puree
vegetable oil, for deep-frying
cinnamon sugar
whipped cream
In a bowl, first combine dry ingredients.
Add egg and pumpkin and carefully blend until smooth. While the oil heats, whip the cream and make the cinnamon sugar. We have a Fry Daddy, which works really well keeping the oil heat constant, but you could easily do it on a stovetop in a small pot. Just be carefully watching it, so it doesn’t get too hot. Once the oil is ready, drop the batter in by spoonfuls, probably about a couple of tablespoons for one fritter. Use two spoons, one to scrape off the other into the oil, so it doesn’t splatter.
Fry until golden brown – test the first couple, because what we thought was golden brown at first was still wet in the middle. The golden of the pumpkin makes it deceiving – they have to be a little darker than you might think they should be. Remove with a slotted spoon and drain on paper towels. Roll in cinnamon sugar. Dip in whipped cream and eat!
We didn’t do anything too fancy to serve them, since it’s just us, but I could imagine these being really pretty served in a set of three, placed on top of caramel drizzles on a pretty plate, dolloped with whipped cream, and dusted with cinnamon. Or just scarf them down whole and eat the whipped cream with a spoon. That works, too =)
