I always have tons of leftover pumpkin puree after Thanksgiving. I start stocking up like a crazy person a month or so in advance, because one year I went to the store to buy my puree a few days before the actual dinner, and guess what? They were completely out of pumpkin puree. I was so stressed out. I ended up having to make my own puree and you know what? It is totally not worth it. Scraping the pumpkins clean, roasting, pureeing, pressing through a sieve, all to add a bunch of sugar and spices to it anyway. I’m not picky enough or discerning enough to bother making my own. Therefore, to avoid ever having to do it again, I always buy a ton of pumpkin puree as soon as I see it hit the shelves. This inevitably means that I end up with an extra can or two that sits in my cupboard all fall, unless I get back into the pumpkin mood. I decided that I’d try to use it up before it’s too hot for all things pumpkin, hence these pumpkin fritters. They were so easy to make and came together so quickly that I’m going to add them to my regular party rotation. The batter can be whisked together in a few minutes by hand, then you just have to heat up your oil, drop in the batter a few spoonfuls at a time, drain, and sprinkle with plenty of powdered sugar. These are tiny little cakey doughnuts that I didn’t necessarily have high hopes for, but I took one bite and was pleasantly surprised that something so simple could be so delicious. Next time I think I’ll add in some fresh ginger or maybe even chocolate chips or raisins. For now, though, these little fritters are absolutely perfect just the way they are.
Check me out in this month’s issue of Fresh Style!
There is, however, another reason that I made these fritters. I was recently contacted by Fresh Style magazine, asking if I would like to be in their January/February 2014 issue and if so, would I please come up with a few recipes to be featured? Obviously I said yes. It is always exciting to see your photos in print. Everything looks better printed than on a computer monitor, I can tell you that much. I am really excited to see my mug on paper, so thanks to the magazine for reaching out to me! I realize in my interview I sound incredibly dorky but I’m glad that I come across as basically the same person as I do in real life. I will display this magazine proudly on my coffee table with it flipped open to my page ever so slightly and when someone asks about it, I can say, “Oh, that? Well let me tell you a tale…” Get ready, friends.
This weekend is gearing up to be another busy one. Tonight, we’re headed out to dinner with two other couples to Glasserie – I am really excited about it! They supposedly have an awesome rabbit dish and they are located in Greenpoint inside of an old glass factory, so that should be cool. On Saturday, I’m hoping to get some baking done before heading out to two different holiday parties in the neighborhood. Kramer is going for broke and attending three parties, so look out Sunday because we are going to be exhausted. I’ve been trying to get us to stop ordering in breakfast on the weekends (and we’ve been pretty good about it) but I think Sunday will definitely call for delivery bagels and omelets while we recover and watch Saturday Night Live. Then, it’s one more week until a short work week, plenty of Chinese food and movie marathons (this is what some people might call Christmas). I can’t believe this year is almost over!
Whisk together your batter.
Fry ’em up.
Then let the fritters sit on a plate lined with paper towels before dusting with powdered sugar so that the oil doesn’t absorb everything.
- 1 cup all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ cup granulated sugar
- 1 cup pure pumpkin puree
- 1 egg
- ⅓ cup milk
- oil, for frying
- powdered sugar, for sprinkling
- Combine the flour, baking powder, cinnamon and sugar in a medium sized bowl. Whisk in the pumpkin puree, followed by the egg, then finally the milk. Beat until smooth.
- Heat your oil over high heat. Test the heat of your oil by dropping a small amount of the batter into it. If it sizzles immediately, it is ready. Turn down the heat to medium-high and add in 5-7 two-tablespoon-sized dollops of dough, cooking for 2 minutes or so on each side, until golden. Remove and drain on a plate lined with paper towels. Repeat with the remaining batter.
- Sprinkle the hot fritters with powdered sugar, and enjoy! These are especially good with a little honey on the side.