T’is The Season
As Halloween approaches I really wanted to incorporate something pumpkin spiced, as I have never worked with pumpkin in desserts before. I did however grow up with my grandmothers pumpkin fritters recipe and it is the most nostalgic taste and perfect for Thanksgiving and Halloween!
This recipe requires cooked or steamed pumpkin (which is also my preference) however, canned pumpkin is also acceptable for this recipe. I chose to steam my pumpkin in my bamboo steamer.
Try using a dessert spoon to scoop your batter into the frying pan, also dip your spoon into the oil before scooping your batter up so that its a less of a sticky situation.
Also remember, even though the proportions are to make a small batch bare in mind that this recipe makes 20 small fritters and 14 large ones.
When your Pumpkin Fritter knows it’s Halloween
Watch How I made these Fritters:
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Yield: Makes 20 Small or 14 Large Fritters
- Category: Sweet Tooth
- 500 grams Pumpkin, peeled and cooked/steamed
- 250 milliliters (1 cup) Cake Flour
- 1 teaspoon Baking Powder
- 1 Egg (beaten)
- pinch Salt
- 2 tablespoons Melted Butter
- pinch Ground Nutmeg
- 60 milliliters (1/4 cup) Milk
- 375 milliliters (1 1/2 cups) Oil
- Cinnamon Sugar for dusting
- Mix all the ingredients together, except the oil and cinnamon sugar, to form a stiffish batter. Heat the oil in a heavy-based frying pan on medium high heat, using only enough to generously cover the bottom of the pan. Dip a dessert spoon into the oil, then into the batter, and drop spoonfuls of batter into the frying pan. Fry until golden brown on both sides. Serve hot, dusted with cinnamon sugar.