Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1/2 cup cinnamon sugar, for coating
If you’re looking to switch things up, feel free to substitute the all-purpose flour with whole wheat flour for a nuttier flavor, or replace the milk with almond milk for a dairy-free option. The recipe is forgiving, much like the resilient spirit of my family’s kitchen.
Instructions
- In a large bowl, whisk together the pumpkin puree, sugar, and egg until well combined.
- Add in the milk and vanilla extract, continuing to whisk until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the fritters tough.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F.
- Using a spoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.
- Fry the fritters for about 2-3 minutes per side, or until golden brown and cooked through.
- Remove the fritters from the oil with a slotted spoon and drain on paper towels.
- While still warm, roll the fritters in cinnamon sugar to coat them evenly.
One tip I learned from my abuela: always listen to your food. The gentle sizzle of the fritters in the oil is your cue that they’re cooking to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International