Sweet Pumpkin Fritters Recipes

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.

MILKY SWEET FRITTERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Sift flour, baking powder, baking soda, and salt together in a bowl. Stir in milk and condensed milk until smooth.
• Spoon batter into the hot oil and deep-fry until golden brown, 3 to 5 minutes.

SWEET PUMPKIN FRITTERS

Steps:

• Mix the pumpkin, walnuts, raisins, sugar, spices, flour and egg 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:

• 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.

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.