The Charmed Kitchen

These tasty fritters are a fun fall dessert. This is a great recipe when you have a little cooked pumpkin or winter squash to use up. The recipe only uses a cup of cooked pumpkin or winter squash.

It is a pretty simple recipe. I started with cooked butternut squash puree. I added eggs, flour, baking powder and a few other ingredients, then fried them up in oil, and ended up with a really good fritter. Crispy on the outside, soft and tender on the inside. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. You could roll them in powdered sugar or dip them in a powdered sugar glaze. I think I might make a maple glaze for the next batch.

Pumpkin Fritters

1 c. cooked, mashed pumpkin or winter squash

2 eggs

2 T. brown sugar

2 t. baking powder

1 t. cinnamon

1/2 t. baking soda

1/2 t. nutmeg

1/2 t. salt

1 1/2 c. flour

oil for frying

cinnamon sugar for rolling- powdered sugar would work, too

In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes.  Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.

* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.