John McLemore's Pumpkin Fritters

by Rachael Ray Show Staff 9:00 AM, November 17, 2015

Aired November 17, 2015


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

For the Syrup:
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.

“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.”

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