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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Fritters with Vanilla Ice Cream Recipe

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This recipe for Pumpkin Fritters with Vanilla Ice Cream is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Canola or vegetable oil, for frying
1/2 cup all-purpose flour
4 Tbsp. granulated sugar, plus 3 Tbsp. for finishing
2 tsp. baking powder
1 tsp. ground cinnamon, plus 1 Tbsp. for finishing
1/2 tsp. salt
2 large eggs
1 (15-ounce) can pure pumpkin
Vanilla ice cream, for serving
Directions:
Directions:
Line a baking sheet with paper towels; set aside. Attach a deep-fry thermometer to a medium-heavy saucepan. Set over medium heat, add 1 inch oil and heat until the temperature reaches 350°.

Meanwhile, in a small bowl, stir together flour, 4 tablespoons sugar, baking powder, 1 teaspoon cinnamon and salt. In a medium bowl, whisk eggs until blended. Whisk pumpkin into eggs until combined. Add flour mixture to pumpkin; stir just until combined.

Drop batter by heaping tablespoonfuls into oil, four at a time. Fry until golden brown, turning occasionally, about 4 minutes. Using a slotted spoon, transfer fritters to paper towels. To test for doneness, press lightly; fritters should spring back. (They will deflate slightly as they cool.) Repeat with remaining batter.

In a small bowl, stir together remaining 3 tablespoons sugar and 1 tablespoon cinnamon. To serve, arrange fritters on dessert plates. Sprinkle with rounded teaspoonfuls cinnamon mixture; serve with ice cream.
Number Of Servings:
Number Of Servings:
10

 

 

 

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