Monday, November 2, 2009

Pumpkin Fritters

Because we didn't get enough of fritters, we made more... Well, I had planned on making this recipe when I spotted it on The Oprah Magazine Cookbook (by the way, I really enjoyed this recipe compilation - every recipe had an accompanying tantalizing picture - and there are recipes from numerous chefs). It seemed I found every pumpkin recipe that exists when I was searching for Thanksgiving recipes. This one caught my eye because of the use of pumpkin purée and because it's a fritter! Who's going to turn down deep fried dough, rolled in sugar?

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Pumpkin Fritters - Makes 10 servings (about 20 fritters)
From The Oprah Magazine Cookbook by Chef Colin Cowie.
I halved the recipe since we were only 6 people but we could easily have eaten it all had I made the whole recipe! The batter is quite wet so my sister suggested adding a bit more flour (and baking powder). I don't think it's necessary; it's just the nature of the recipe.The fritters puffed up nicely in the hot oil. We demolished these in seconds!

Cinnamon Sugar
3 tbsp sugar
1 tsp cinnamon

In a small dish, stir together sugar and cinnamon until combined and set aside.

Pumpkin Fritters
* ½ all-purpose flour
* 3-4 tbsp granulated sugar
* 2 tsp baking powder
* 1 tsp ground cinnamon
* ½ tsp salt
* 2 large eggs
* 1 (15 oz) can 100% pure pumpkin or homemade pumpkin purée (under 2 cups)
* canola or vegetable oil, for frying
* cinnamon sugar

In a small bowl, stir together flour, sugar, baking powder, cinnamon, and salt.
In a medium bowl, whisk eggs and pumpkin until blended.
Add the flour mixture and mix until combined.
Heat up oil in a small pot.
Frying 4 at a time, drop batter by heaping (measuring) tablespoons into pan.
Fry until golden brown, turning occasionally, about 4 min.
Using slotted spoon, transfer fritters to paper towel lined plate to drain.
Repeat with remaining batter.
Fritters will puff up, then deflate slightly when removed from pan. To test doneness, press lightly on fritters; they should spring back.
Roll each fritter in cinnamon sugar.
Serve with ice cream.
Tada!

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Getting all the ingredients to make the wet batter!

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Nothing nicer than deep fried goodness! Cinnamon sugar for added goodness!

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Rolling a fritter in cinnamon sugar!

For other squash and pumpkin posts:
* Butternut Squash Soup
* Pumpkin Bread & Muffins
* Pumpkin Ravioli
* Roasted Carnival Squash
* Roasted Butternut Squash & Pizza
* Vegetable Pot Pie

2 comments:

Gastronomer said...

I hope to celebrate Canadian Thanksgiving with you some day. Your spread was really awesome. Donuts are a fine way to cap it all off!

Wandering Chopsticks said...

These are calling my name. Pumpkin fritters! Why didn't I think of that before?