recipes-page_08

Pumpkin Fritters with Vanilla Ice Cream

Pumpkin Fritters with Vanilla Ice Cream

Serves: 10

Ingredients
  • Canola or Vegetable oil, for frying
  • ½ cup all – purpose flour
  • 4 tbsp. granulated sugar, plus 3 tbsp for finishing
  • 2 tsp baking powder
  • 1 tsp ground cinnamon plus 1 tbsp for finishing
  • ½ tsp. salt
  • 2 large eggs
  • 1 – 15 ounce can pure pumpkin
  • Vanilla ice-cream

Instructions
  1. Line a baking sheet with paper towels; set aside.
  2. Attach a deep-fry thermometer to a medium-heavy saucepan.
  3. Set over medium heat, add 1 inch oil, and heat until the temperature reaches 350˚F.
  4. Meanwhile, in a small bowl, stir together flour, 4 tbsp sugar, baking powder, 1 tsp cinnamon, and salt.
  5. In a medium bowl whisk eggs until blended. Whisk pumpkin into eggs until combined. Add flour mixture to pumpkin; stir just until combined.
  6. Drop batter by heaping teaspoons into oil, four at a time.
  7. Fry until golden brown, turning occasionally, about 4 minutes.
  8. Using a slotted spoon, transfer fritters to paper towels.
  9. To test for doneness, press lightly; fritters should spring back. (They will deflate slightly as they cool.) Repeat with remaining batter.
  10. In a small bowl, stir together remaining 3 tablespoons sugar and 1 tablespoon cinnamon. To serve, arrange fritters on dessert plates.
  11. Sprinkle with rounded teaspoonfuls cinnamon mixture; serve with ice cream.