John McLemore's Pumpkin 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.”
- 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.
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.