0 (0)


Pumpkin fritters

Pumpkin fritters
Los Angeles Times

Dear SOS: Three generations of my family are clamoring for me to make pumpkin fritters for Thanksgiving. We all dined at the famous Farnsworth House Restaurant in Gettysburg, Pa., this past summer and gorged ourselves on its wonderful pumpkin fritters. ... Read more

Total time: 40 minutes | Serves 7
  • Oil or shortening, for frying
  • 3/4 cup cooked or canned pumpkin puree
  • 2 eggs, beaten
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon nutmeg, divided
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar

Step 1Add enough oil to a heavy skillet to reach a depth of 1 inch. Heat the oil to 375 degrees.

Step 2Combine the pumpkin puree and beaten eggs in a bowl. In another bowl, sift together the flour, salt, baking powder, pumpkin pie spice, 1/2 teaspoon of the nutmeg and the cinnamon. Quickly stir the flour mixture into the pumpkin mixture just until blended. Do not over-mix the batter or the fritters will be tough.

Step 3Drop the fritter batter into the hot oil using a level tablespoon for each. Do not crowd the skillet. Fry, in batches of 4 or 5, until golden brown, about 5 minutes. The fritters will turn as they fry. Use a slotted spoon to remove.

Step 4Combine the sugar and remaining 1/4 teaspoon nutmeg. Roll the hot fritters in the sugar mixture. You'll have about 21 fritters.


Red bean pkhali (Georgian red bean and walnut paté)
Red bean pkhali (Georgian red bean and walnut paté)

Brussels sprouts with bacon and chestnuts
Brussels sprouts with bacon and chestnuts

Carrots with chive cream
Carrots with chive cream

Lamb tajine with apricots, saffron and ginger
Lamb tajine with apricots, saffron and ginger

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Ultimate Overnight Waffles
Maple bacon cinnamon rolls
Strawberry scones
Pumpkin pancakes