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Pumpkin Fritters with Vanilla Ice Cream Recipe

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This recipe for Pumpkin Fritters with Vanilla Ice Cream, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 14, 2007

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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