These delicious little pumpkin fritters (or drop doughnuts) are an excellent way to enjoy the special flavor of pumpkin, and they make a fabulous fall treat.
The fritters are a simple mixture of ingredients, deep fried to a perfect golden brown. I rolled mine in a cinnamon-sugar blend, and they would be great with powdered sugar as well. Or serve the fritters with maple syrup, cane syrup, or apple cider syrup.
- oil for deep-frying
- 2 cups all-purpose flour (about 9 ounces)
- 2 1/2 teaspoons baking powder
- 1/3 cup packed brown sugar
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1 cup canned pumpkin
- 3 tablespoons milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1/2 cup cinnamon sugar (for coating)
In a deep, heavy saucepan, heat the oil to 365° F.
In a bowl combine the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Stir to blend.
In a small bowl, whisk the egg with the pumpkin and milk. Stir in the melted butter and vanilla. Pour the pumpkin mixture into the dry ingredients and stir until blended.
Drop the batter by teaspoonfuls into the hot oil. I fry about 5 or 6 fritters at a time. Fry, turning to brown both sides, for about 3 to 4 minutes.
With a slotted spoon, transfer the fritters to paper towels to drain.
Roll the pumpkin fritters in cinnamon sugar or dust with powdered sugar.
Makes about 2 1/2 to 3 dozen fritters.
You Might Also Like