Pumpkin Fritters

Pumpkin fritters are the perfect October dessert with your family.  Every time I make these pumpkin fritters they disappear as fast as I make them.  My kids will even cut the fritters in half and quarters to practice their math fractions on the last pumpkin fritter.  Remember to save the chef some pumpkin fritters or they will all be gone when you finally get to the table.

This recipe is terrific with fresh brown sugar pumpkins.  One large brown sugar pie pumpkin will equal 4 cups of pumpkin puree.

Pumpkin Fritters:
Makes 30 small fritters

1 cup purred pumpkin (canned or fresh pureed brown sugar pumpkin)
1 large egg
1 cup whole wheat pastry flour
1/2 cup organic cane sugar
2 teaspoons of vanilla
1 teaspoon of cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon salt
Canola oil for frying
1/4 cup powdered sugar

Fresh Pumpkin:  Pre-heat oven to 400 degrees.  Cut a large brown sugar pumpkin in half, scoop out the seeds and place the pumpkin face down on a foil lined cookie sheet.  Bake pumpkin for 1 hour at 400 degrees.  When the pumpkin is done remove the cooked pumpkin and allow to cool.  Scoop the pumpkin flesh from the pumpkin with a spoon and place in a large bowl.  Puree the pumpkin in the bowl.

Heat the Canola oil in a large frying pan to 350 - 375 degrees.

Place the whole wheat flour, cinnamon, nutmeg, allspice and salt in a bowl and stir.  Then mix the pumpkin puree, egg, sugar and vanilla into the flour mixture.  Mix the batter for 1 minute until smooth.  Drop the fritter batter into the hot canola oil with a Tablespoon scoop or spoon.  Repeat this process until you have 10 scoops of batter cooking in the pan at once.   The pan should not be crowded or the fritters will not cook evenly.  Cook the batter for 3 minutes on one side then turn the batter with tongs and allow to cook for an addition 3 minutes.  Fritters should be browned evenly on both sides then removes from the oil and allowed to drain on paper towel.  Repeat this process 2 more times with the rest of the batter.  When the pumpkin fritters have a chance to cool for 2 minutes place them on a plate and sprinkle them with 1/4 cup of sifted powdered sugar.  Serve the pumpkin fritters warm.

Brown Sugar Pumpkin Cut In Half With Seeds Removed:

Left:Cooked Pumpkin /Right:  Pumpkin Batter Cooking In Oil

  Warm Pumpkin Fritters Sprinkled With Powder Sugar: