Spiced Pumpkin Fritters + Olivia

Adapted from Better Homes and Gardens

Vegetable shortening, while not the best for you, is excellent frying material. I’m no food scientist, but something to do with being solid at room temperature makes the food it is fried in less greasy and more crispy. You could absolutely use all vegetable shortening or all vegetable oil. I like to use half and half for the best flavor and texture results. 



For the Spiced Sugar:


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium for 30 seconds.
  2. Add the sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined.
  3. Add pumpkin, milk, vinegar, egg, egg yolk, and vanilla and beat until smooth, scraping down the sides of the bowl as necessary.
  4. Using a rubber spatula, fold in the flour until well combined.
  5. Cover and chill for at least 3 hours or overnight.
  6. Combine the shortening and oil in a deep saucepan over medium heat and attach a deep-frying thermometer. Heat oil to 350-375°F.
  7. While oil is heating, combine all the ingredients for the spiced sugar.
  8. Scoop a heaping tablespoon full of dough and carefully slide it into the hot oil using another spoon to help push it in.
  9. Fry about 4-5 fritters at a time, making sure not to crowd the pan. Cook the fritters for about 1-2 minutes per side or until deep golden brown.
  10. Remove fritters with a bamboo skimmer or tongs to paper towel-lined plates. Let cool for about 30 seconds, then roll in the spiced sugar mixture.
  11. Repeat with the remaining dough, keeping a close eye on the oil temperature. You want to make sure the oil is between the 350-375°F range before adding more dough.
  12. These are best warm, but will keep covered for a day. You can reheat them in the oven before serving if desired.