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–+ servings
Kate Ramos

Spiced Pumpkin Fritters

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. 
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 20 Fritters
Course: Dessert
Cuisine: American
Calories: 1223
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup pumpkin purée
  • 1/3 cup whole milk
  • 1 teaspoon white wine vinegar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups vegetable shortening
  • 2 cups vegetable oil
For the Spiced Sugar:
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg freshly grated if possible

Method
 

  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.

Nutrition

Serving: 1gCalories: 1223kcalCarbohydrates: 53gProtein: 6gFat: 111gSaturated Fat: 27gPolyunsaturated Fat: 78gTrans Fat: 1gCholesterol: 107mgSodium: 319mgFiber: 2gSugar: 26g

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