RECIPE: Pumpkin Spice Fritters

We've been getting bored with our breakfast repertoire. So I decided to throw caution-and my Weight Watchers tracker-to the wind, and made fritters. It was a special mommy daughter weekend after all, and that called for something special to kick start it into gear!

Yes. Puffy, oil drenched, golden, sweet, delicious fritters-speckled with pumpkin spices and wafting with an earthy pumpkin aroma.

These were amazing. And left overs? We had them, and I just warmed them in the oven the next day at a low 250˚. Once warmed, I then rerolled them in sugar to revive them a bit, and voila. Fritters for another morning!

You could have them with some pumpkin spice latte or other pumpkin spiced something that's flooding the market this fall. (It's getting a little ridiculous...actually, pumpkin spice Twinkies? Yeah. No. Just make these fritters and call it a day!)

Pumpkin Spice Fritters

3/4 to 1 cup of milk 
one large egg 
2 cups of flour 
2 tablespoons of caster sugar 
4 1/2 teaspoons of baking powder 
1/2 teaspoon of salt 
1/4 cup melted butter 
1 teaspoon of vanilla 
3/4 cup pumpkin purée 
1 teaspoon of pumpkin pie spice 
4 to 5 cups of canola oil 

In one bowl, whisk the flour with the baking powder and salt, set aside

In another bowl, whisk the egg with the sugar, melted butter, milk, vanilla, pumpkin purée and the pumpkin pie spice until well combined. Add the wet ingredients to the flour mixture and whisk until just combined.

 Heat oil to 350°- use a candy thermometer to keep track of the heat. It's important to keep the oil at 350˚ to make sure the fritters are cooked through. 

Once oil is at the correct temperature, use a tablespoon or an ice cream scoop to scoop out some batter and plop it gently into the hot oil. Fritters will bubble up and use tongs to jostle the fritters in the oil so that they cook evenly until golden brown.

Let them drain on paper towels. Meanwhile mix 1/2-3/4 cups of sugar with a teaspoon of cinnamon in a bowl. 

Once the fritters are drained and are cool enough to handle, roll them while still slightly wet in the sugar-cinnamon mixture and serve warm.



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