Pumpkin pie hits close to home. The spices, aroma, tastes, and most importantly, it acts as a carrier for whipped cream. Well, we (being Aki) put together an incredibly light pumpkin pie fritter which I then matched with sweetened mascarpone flavored with vanilla, cardamom, and cinnamon. (Note above reasoning.) Not only is this a great recipe to start using up a pantry full of canned pumpkin, it gives another use for the turkey fryer everyone is afraid to use. Yes, it is much less difficult to drop one-ounce dollops of batter into a tub of hot oil in comparison to your twenty-pound turkey.
Pumpkin Pie Fritters
– 1 cup AP flour
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground allspice
– 1/2 cup dark brown sugar
– 1 egg, lightly beaten
– 1 cup milk
– 1 15 oz. can organic pumpkin
Whisk together flour, baking powder, salt, spices, and sugar in a medium-sized bowl. In a separate bowl, whisk together egg and milk and pour over dry ingredients. Stir to combine completely. Add pumpkin puree and blend well.
Add peanut or canola oil to a medium-sized pot and fill to a depth of three inches. Heat oil to 370°F. Add batter to the oil by the tablespoonful and fry between 355°F and 365°F, turning occasionally until the fritters are a deep golden brown, approximately 4-6 minutes. Remove from pan and drain on paper towels. Serve hot with lightly sweetened mascarpone whipped with cinnamon, cardamom, and vanilla.
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