It feels like fall, y’all! We’ve had major rain here in Lauderdale and the temperature has plummeted to 82°. It’s 3:00p.m. and the street lights are on…as well as the AC. Well, a girl can dream. And when I do, at times it’s of pumpkin. Nothing says autumn like pumpkin. Pumpkin bread, pumpkin cheesecake and, especially, pumpkin fritters. They’re like crunchy and soft bites of warm and sweet pumpkin pie. These fritters are quick, easy and cheap. You probably have all the ingredients in your pantry. It’s a great treat for your family or dessert for the casual drop-by company. There aren’t really any do’s or don’ts. After mixing it all up, letting the batter sit for a while undisturbed does enhance the flavor. And I found using a small melon ball scoop to drop the batter into the hot oil gives consistent size fritters which will cook evenly. They’re best served immediately after dusting with powdered sugar but I haven’t seen any refused the following day after preparing.
Great with a cup of coffee or hot tea, these fritters welcome all the spices you like in your pumpkin pie. Don’t care for cloves? Don’t add them. If you’re not a fan of powdered sugar, roll them in cinnamon sugar. And if you’d like to fancy the fritters up a bit, warm some caramel sauce and drizzle it over the platter as you’re serving them. You might want to try serving them with fresh fruit, such as strawberries or blackberries, which cut the richness and really add to the flavors of the pumpkin pie spices. Hope you enjoy them!
Pumpkin Pie Fritters
- 1 cup canned pumpkin, plain not pumpkin pie mix
- 1/4 cup brown sugar, I use light brown
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice, store-bought or homemade
- 1 pinch of salt
- canola oil, enough to cover 1″ up the side of your pan
- confectioners sugar to coat when serving or
- cinnamon sugar to sprinkle when serving, optional or
- caramel sauce to drizzle on when serving, optional
- In a medium bowl mix the pumpkin, brown sugar and egg until completely combined. Set aside.
- In a separate bowl mix the flour, baking powder, pumpkin pie spice and salt making sure to break up any lumps.
- Add the flour mixture to the pumpkin mixture and stir until all ingredients are well incorporated.
- Set the batter aside for 15-30 minutes for the flavors to develop. You don’t have to if you’re pressed for time but the flavor is better.
- Pour canola oil into frying pan deep enough to cover 1″ up the side of your pan and heat the oil to medium-high.
- Using a small melon ball scoop, drop the batter balls into the hot fat taking care not to crowd the fritters.
- Fry 4-5 minutes.
- Carefully turn each fritter over and fry 4-5 minutes.
- Test for doneness by taking a fritter out of the pan and quickly splitting open with a fork and sharp knife.
- If not quite cooked through, return to pan and cook 1-2 minutes more. Turn each fritter over if necessary.
- Remove fritters from oil with a slotted spoon and drain on paper towels.
- Dust well with confectioner’s sugar and serve immediately.
- If serving later reheat for 5-7 minutes in a 350° preheated oven. Sprinkle again with sugar.
The Irreverent Kitchen 