“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.