These Sweet Pumpkin Fritters are fluffy and delicious bite-sized fritters, a perfect recipe for celebrating Halloween with the little ones, ideal for snack time or as a happy ending to a fall meal.
Quick and easy, they're made with a creamy, fragrant batter made with pumpkin pulp, softened in the oven and then pureed, eggs, sugar, flour, baking powder, and ground cinnamon. Once ready, spoon the batter into a large pan with plenty of boiling seed oil and fry the fritters until golden brown.
The resulting fritters will be fluffy and crispy to the bite, soft and melt-in-the-mouth on the inside. Dust them lightly with powdered sugar and serve on Witches' Night alongside other traditional treats, such as meringue bones and caramelized apples: they'll delight both adults and children.
Ingredients
How to Make Sweet Pumpkin Fritters
Peel the pumpkin, cut the pulp into small chunks and arrange them on a baking tray lined with parchment paper; bake at 350°F/180°C and let them cook for about 20 minutes.
Peel the pumpkin, cut the pulp into small chunks and arrange them on a baking tray lined with parchment paper; bake at 350°F/180°C and let them cook for about 20 minutes.
Once the pumpkin is soft, take it out of the oven, collect it in a bowl and reduce it to a puree with the prongs of a fork; then set aside and let it cool.
Once the pumpkin is soft, take it out of the oven, collect it in a bowl and reduce it to a puree with the prongs of a fork; then set aside and let it cool.
In a bowl, mix the eggs with the granulated sugar until you obtain a light and frothy mixture.
In a bowl, mix the eggs with the granulated sugar until you obtain a light and frothy mixture.
Once the pumpkin puree has cooled down, add it to the egg mixture.
Once the pumpkin puree has cooled down, add it to the egg mixture.
Incorporate the sifted flour and the baking powder.
Incorporate the sifted flour and the baking powder.
Flavor with the cinnamon powder.
Flavor with the cinnamon powder.
Mix well with a spatula. If the mixture is too thick, you can thin it with a little milk.
Mix well with a spatula. If the mixture is too thick, you can thin it with a little milk.
Heat plenty of seed oil in a pan, take small portions of batter, helping yourself with 2 spoons and fry them, a few at a time, until they are puffed up and golden in color. Take care to turn them occasionally with a ladle. Once ready, remove the fritters from the pan and let them dry on a sheet of kitchen paper.
Heat plenty of seed oil in a pan, take small portions of batter, helping yourself with 2 spoons and fry them, a few at a time, until they are puffed up and golden in color. Take care to turn them occasionally with a ladle. Once ready, remove the fritters from the pan and let them dry on a sheet of kitchen paper.
Arrange the sweet pumpkin fritters on a serving plate, dust with a light layer of powdered sugar. Enjoy them immediately!
Arrange the sweet pumpkin fritters on a serving plate, dust with a light layer of powdered sugar. Enjoy them immediately!
FAQs
What Type of Pumpkin Should I Use?
For this recipe, choose a low-water pumpkin variety, such as Hokkaido, Butternut, or Delica, with its irresistible chestnut flavor.
What Else Can I Add to These Fritters?
If you prefer, you can add other flavorings to the rest of the ingredients, such as vanilla seeds, nutmeg, or grated orange or lemon zest.
How to Serve Sweet Pumpkin Fritters?
You can roll the still-warm fritters in granulated sugar or sweetened cocoa powder, or, for a more indulgent result, garnish them with dark chocolate chips and raisins soaked in rum.
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