Learn How to Make Thanksgiving Pumpkin Fritters in a Deep Fryer
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
“These work great with either canned or fresh pumpkin. They make a great side dish for a holiday dinner and you can change up the flavor by adding ginger, nutmeg, or allspice. If you are running short on time, use your favorite store-bought syrup.”
- 1 gallon cooking oil
- 2 cups canned pumpkin
- 1 egg, lightly beaten
- 2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mace
- Cinnamon sugar for sprinkling
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 teaspoon corn flour
Fill a Butterball® or Masterbuilt Fryer with oil. Heat to 375°F; this will take approximately 15-20 minutes.
In a medium bowl, combine the pumpkin, egg, flour, baking powder, cinnamon, and mace, mix well.
Drop 1 tablespoon of batter at a time into fryer. Fry for 5-6 minutes until fritters turn golden brown.
Drain well on paper towels. Sprinkle fritters with cinnamon sugar and serve warm with syrup.
For the Syrup: In a small saucepan, combine the sugar, water, and cornflour. Bring to a slow boil, stirring constantly until the sugar dissolves. Continue to boil until the mixture becomes syrupy enough to coat the back of a spoon.
Pour syrup into a gravy boat or a sauce bowl and serve with fritters.