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Saturday, October 20, 2012

Pumpkin Fritter Recipe

  This time of the year I am always looking for unusual recipes for pumpkin besides the standard pumpkin pie.   What follows is an interesting recipe I found for a pumpkin fritter that I am trying this weekend.  I usually like to add cooked sweet potato to my pumpkin recipes.  I like the combination of the two flavors.  The fritters can be used at breakfast with syrup or as a dessert with ice cream.


  • 1 cup cooked pumpkin, mashed and well-drained (or cup of canned pumpkin but not the pumpkin pie can)
  • 2 eggs
  • 1 cup flour
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • Oil for frying
  • Cinnamon sugar


  1. Ensure that the pumpkin is well drained. Beat eggs and add to pumpkin and mix.
  2. Add the rest of the of the ingredients, except for the oil and cinnamon sugar. Mix well into a thick batter.
  3. Heat a heavy pan, using medium to high heat to start with. Add a little oil.
  4. Scoop up heaped tablespoons of batter, and drop into pan, but not too close together.
  5. Fry until bubbles form on the top surface. They should now be firm and golden on the underside.
  6. Flip over and fry on other side.
  7. The fritters will puff up slightly while cooking. To test, press lightly on the fritters. When done, they will tend to spring back.
  8. Remove from pan and drain on kitchen paper.
  9. Serve warm with plenty of crunchy cinnamon-flavoured sugar.

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