Best 8 Pumpkin Fritters Recipes

PUMPKIN FRITTERS

Steps:

• In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
• Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

PUMPKIN FRITTERS / PAMPOEN KOEKIES

Steps:

• Combine the pumpkin, flour, baking powder and salt to form a soft batter.
• Add the egg and beat well.
• HEat the butter, margarine or oil in a frying pan until it sizzles.
• Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown.
• Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.

PERUVIAN PICARONES (PUMPKIN FRITTERS)

Steps:

• In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.
• Add the sugar, egg, pumpkin, and salt; combine thoroughly.
• Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a wooden spoon.
• Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking to your fingers.
• Continue kneading until the dough is smooth and elastic (about 8 minutes).
• Shape it into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.
• Heat about 1-inch of oil in a deep skillet and fry the fritters for about 5 minutes, turning them once, until crisp and golden brown.
• Drain on paper towels and serve immediately with warm maple syrup.
• Makes 12 servings.

PUMPKIN FRITTERS (PAMPOENKOEKIES)

Steps:

• FRITTERS:.
• Sift all dry ingredients.
• Mash pumpkin finely and beat in egg yolks.
• Whisk egg whites til light and fluffy - do not make them too stiff.
• Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
• Fry tablespoonsful of fritter batter in hot oil until golden brown.
• Drain on paper towel and place into ovenproof dish.
• Now preheat the oven to 180°C.
• SYRUP:.
• Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
• Pour syrup over fritters and bake for 15 - 30 minutes.

SPICY PUMPKIN FRITTERS

Steps:

• In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, pumpkin, milk and melted butter until blended. Add to dry ingredients, stirring just until moistened., In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry each side until golden brown, 1-1/2 to 2 minutes. Drain on paper towels. Serve warm. If desired, serve with chipotle mayonnaise.

PUMPKIN FRITTERS & CARAMEL SAUCE

Steps:

• Combine first 6 ingredients, making a soft batter.
• Fry spoonfuls in shallow oil until both sides have lightly browned.
• Drain on paper.
• You may dust with cinnamon and confectioners' sugar, or make caramel sauce.
• Combine sauce ingredients in saucepan and cook until sauce is done.
• Drizzle sauce over fritters.

PUMPKIN FRITTERS, SOUTH AFRICAN RECIPE

Steps:

• Put all the dry ingredients in a processor.
• If not using a processor, put in a mixing bowl, and mix well.
• Add the eggs, and process well until a thick batter forms -- or mix well in the mixing bowl. The batter should almost hold its shape when tested with a spoon.
• If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour (shouldn't happen!).
• Heat oil in a pan, using medium to high heat to start with.
• Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won't have huge fritters as some of the batter will stay clinging to the spoon.
• Fry until firm and golden on the underside, then flip over and fry on other side.
• (You could use a non-stick pan and not use oil or butter, but a little oil is preferable).
• The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides.
• Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.
• NOTE 1: The pumpkin MUST be dry. We do not have canned pumpkin in South Africa, and would use home-cooked pumpkin. Whatever: drain very well, or cook the pumpkin in a pot without a lid until all water has evaporated.
• NOTE 2: I do not know if your canned pumpkin is sweetened. If so, don't add sugar -- it's your choice.
• NOTE 3: I specified yellow sugar, which Zaar's format does not recognise. Use brown or white if no yellow granulated sugar available.

PUMPKIN AND LENTIL FRITTERS

Steps:

• Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
• Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
• Peel garlic cloves, crush and finely chop.
• Thoroughly drain the lentils.
• Finely chop the tarragon.
• Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
• Transfer the garlic and leek to kitchen paper to drain excess oil.
• Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
• Heat one tablespoon of olive oil over a medium heat in the sauté pan.
• Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
• Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
• Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
• Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.