Pumpkin Fritters Recipes

HOW TO MAKE PUMPKIN FRITTERS

Steps:

• To begin with these delicious pumpkin fritters recipe, have to hand all the ingredients. First peel the pumpkin, remove the seeds, and put it in a saucepan to boil. Then, while the pumpkin boils, separate the yolks from the egg whites, whisk into stiff peaks and put on one side.
• Boil the pumpkin until softened and cooked through, then pull it out of the water, drain and pass it through the mixer until you obtain a thick cream without any lumps. Don't throw out the water which the pumpkin boiled in, keep it to use later when making the batter.
• Now it's time to put the flour in the bowl, and incorporate the yeast, sugar, salt, zest and the egg yolks . You have to knead this mixture well to make it very homogeneous, and gradually add a little of the water we boiled the pumpkin in, up to about 15 tablespoons.
• Then add Pumpkin cream and mix to achieve a uniform mass and has no lumps. If it is difficult to do it by hand, use the mixer. Once you've made the dough, smoothly incorporate the egg whites in the dough. And now just the last and final step, heat the oil in a large pan, bring to a boil. Once the oil is at the right temperature, slowly put the dough in so that it cooks, you should fry on both sides. Once you have made donuts, place them on a plate and coat in sugar.
• Now you know how to make pumkin fritters you might also want to learn how to make chocolate fritters or other typical Spanish desserts such as braided Easter bread or flan.Moreover, if you love cooking with pumpkin, here are some more recipes you might enjoy:Pumpkin sponge cake

PUMPKIN FRITTERS

Steps:

• In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
• Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

PUMPKIN AND FETA FRITTERS

Steps:

• Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
• Heat the oil in a pan.
• Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

PUMPKIN FRITTERS

Steps:

• In a large bowl, combine the pumpkin, parmesan, garlic powder, egg, and rosemary. Stir to combine.
• Add in the flour, salt and pepper, and baking powder. Mix to combine.
• In a medium-large skillet, heat a thin layer of oil until hot. Taking about 1/8 cup of the pumpkin batter, put it into the hot oil and flatten lightly with your hands (be careful!).
• Cook until golden brown on each side, about 3-4 minutes per side.

PUMPKIN FRITTERS

Steps:

• Add about 2 inches of vegetable oil to a sauce pan and heat-up over medium heat. Place a few sheets of paper towels on a large plate or baking sheet to drain excess oil from fritters.
• In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
• Using a larger bowl, add the pumpkin puree, milk, egg, brown sugar, and vanilla. Using a whisk or an electric hand mixer, whisk the mixture until it is thoroughly combined.
• Begin adding the flour mixture, half at a time, into the pumpkin mixture. Stir it together until it is fully combined. Batter should be on the thick side.
• Use a tablespoon, or a small cookie scoop to add the fritter mixture to the hot oil. Do not overcrowd the pan, depending on the size, add 3-4 fritters at a time.
• Cook fritter for 2-3 minutes and use a slatted spoon to gently turn it over. Cook an additional 3 minutes, or until they are golden brown. Remove them from the oil and place them on the paper towels to drain excess oil.
• While fritters are frying, use a medium size bowl and add all ingredients, excluding the milk.
• Using a hand mixer or whisk, mix the glaze until it is thoroughly combined.
• If the glaze is too thick, slowly whisk in a teaspoon of milk at a time- until desired consistency is achieved.

VEGAN PUMPKIN FRITTERS

Steps:

• Fill a medium sized saucepan by 1/3 with water and bring to the boil.
• Rest the mesh strainer over the water (the strainer needs to fit the size of the saucepan to work).
• Cover the saucepan with a lid, reduce the flame to medium and cook until the pumpkin is soft and tender (this will take several minutes).
• Allow the pumpkin to cool completely before transferring it to a medium bowl.
• Use an immersion stick blender or potato masher to mash/puree the pumpkin.
• Add the spices - nutmeg, cinnamon, cloves, ginger, along with the coconut sugar, vanilla and pink salt.
• Gradually add the flour, stir then add the milk/water until the batter is formed (it shouldn't be too thick nor too thin)**make sure to do this by hand with a spoon/whisk.. and add more liquid if you need to (a tablespoon at a time).
• Add enough oil just enough to cover the bottom of a skillet and allow it to heat through.
• Add the desired amount of batter you need in portions to the skillet.
• Cook until both sides are brown.
• Place the fritters on a piece of kitchen towel on a cooling rack and repeat the same steps with the rest of the batter.

PARMESAN PUMPKIN FRITTERS

Steps:

• Heat the oil in a large frying pan over medium-high heat.
• Mix the pumpkin, flour, egg, milk, cheese, baking powder, salt and pepper in a big bowl. Stir to combine well. The mixture should barely bind together and not wet or watery.
• Using a spoon, scoop up the pumpkin mixture and drop it gently into the hot oil. Fry in batches until both sides turn golden brown and the inside is cooked through. Remove from oil with a strainer and transfer the fritters on a plate lined with paper towels. Serve hot with Thai sweet chili sauce.

PUMPKIN FRITTERS

Steps:

• Bring a saucepan of water to a boil, then add the pumpkin or butternut chunks and cook until very tender.Drain and allow to cool. Add, along with the flour, salt, ground cinnamon, star anise, baking powder and eggs, to a blender and blend.Heat the oil in a large saucepan over a high heat. When hot, carefully drop in spoonfuls of the fritter mixture, taking care not to overload the pan.Fry until cooked through and golden, then drain on kitchen paper. Dust with icing sugar and cinnamon sugar and serve immediately.Discover more fritter recipes here.

POTATO AND PUMPKIN FRITTERS

Steps:

• Peel, rinse and coarsely grate the potatoes. Coarsely grate the pumpkin pulp and mix with the shredded potatoes, egg, flour and cornstarch. Season with salt, pepper and freshly grated nutmeg.
• Heat the butter with the oil in a skillet and drop the pumpkin mixture by tablespoonfuls, flatten slightly and cook on both sides over medium heat until golden brown. Repeat until all the mixture is used. Drain the pumpkin pancakes on paper towels.
• Meanwhile, toast the pumpkin seeds in a separate frying pan, remove, coarsely chop and sprinkle over the pumpkin pancakes.