Pumpkin Fritters Recipe
Ingredients
| Egg | 1 | |
| 1 cup all purpose four | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Canned pumpkin | 1 Cup (16 tbs), cooked, drained | |
| Light brown sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Vegetable oil | ||
| Nutmeg | 1/4 Teaspoon | |
| Confectioners sugar | ||
| Vanilla | 1/2 Teaspoon | |
Directions
Beat the egg, sugars, and salt until light and fluffy.
Add the cinnamon, nutmeg, and vanilla.
Mix well.
Add the flour and pumpkin.
Mix well.
Add the baking powder.
Refrigerate the batter for at least 2 hours.
Drop by tablespoonfuls into deep hot fat (375° F.) and fry for 3 minutes.
When the fritters rise to the top, turn them over.
Drain on paper towels.
Sprinkle with confectioners' sugar before serving.
Add the cinnamon, nutmeg, and vanilla.
Mix well.
Add the flour and pumpkin.
Mix well.
Add the baking powder.
Refrigerate the batter for at least 2 hours.
Drop by tablespoonfuls into deep hot fat (375° F.) and fry for 3 minutes.
When the fritters rise to the top, turn them over.
Drain on paper towels.
Sprinkle with confectioners' sugar before serving.
Chef
