I can’t believe it is Thanksgiving this week and the weather in Seattle has been freezing already. I still have a bunch of pumpkin recipes i wanted to try this week, one of them were these amazing pumpkin fritters. To me anything doughnut like has to be fresh or i will not eat it, these you will not stop eating when they come out. Plus they are not as good the day after. These pumpkin fritters are perfect for a simple dessert served with only confectionery sugar, but you can also go all out and server with some jam and whipped cream. Either way you can’t go wrong.
These are a keeper for me. They are simple to put together and the frying is the most time consuming part, which was not bad at all.
For thanksgiving i am going to some family in town and will be making my yearly ribs and a side salad. What are your plans for thanksgiving? Still looking for ideas? Here are some thanksgiving recipes to check out.
Adapted from: What’s Cookin’ Italian Style Cuisine
Yields: 24 fritters | Prep Time: 10 minutes | Cook Time: 20 minutes
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
1 tsp salt
4 cups canola oil for frying
confectionery sugar for topping
Pumpkin Pie Spice (2 tsp)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
In a medium bowl using a mixer, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, pumpkin spice and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees. Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately with sifted powdered sugar on top.
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