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Pumpkin and Cambazola Fritters – served with a “Buerre Rouge” Sauce Recipe

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This recipe for Pumpkin and Cambazola Fritters – served with a “Buerre Rouge” Sauce is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, 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:  
¼ c. of pureed pumpkin
1 egg, beaten
⅔ c. of flour
1 tsp. baking powder
½ tsp. salt
⅛ tsp. ground pepper
⅛ tsp. nutmeg
Pinch ground clove
¼ c. of Cambazola
Shortening for frying
Salt
Pepper
Garlic Powder
Directions:
Directions:
Combine all ingredients except for Cambazola until well blended. Add the Cambazola cheese in at the end and fold into batter. Test one in the fryer for taste and then cook the rest. Serve with the Buerre rouge sauce.

Buerre Rouge Sauce – reduce two cups of dry red wine until consistency of wine sticks to the back of a spoon. Add three heaping tbls of butter with a wire whisk. Remove from heat. Incorporate a bit of Cambazola cheese to marry the fritters with the sauce.

 

 

 

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