Pumpkin Fritters are the best fall breakfast bite, especially with some cinnamon sugar cream cheese dip!
If you’ve never had a fritter, they’re kind of like over-sized donuts holes, but they’re lighter and fluffier than your average donut. Sound awesome? Good!
Fritters are crazy easy to make and I really should start making them more often. The most tedious part of the job with getting all the batter fried, but my deep fryer aims to make short work of that. With it being fall and all, pumpkin just seemed like the right way to go with fritters.We really should have one for all seasons.
These fritters get a trip to cloud nine when you dip them in this delicious Cream Cheese Glaze. While I normally a big nutmeg fan, I would leave it out of the glaze for this recipe, or at least tone it way down if you want to leave it in. Either way, these fritters are a must make for fall breakfast!
While y’all may be thinking this month’s 12 Bloggers theme is pumpkin, you are wrong kids! We have a whole bunch of sweet and savory squash dishes for you to sink your teeth into. I was totally freaked out by the whole squash prospect (I’m not a big veggie eater), but then my friend reminded my pumpkin in a squash and all was right with the world. If this is your first time joining us for 12 Bloggers, here’s the skinny minnie. Each month, 12 of us get together on the 12th of the month to bring you some delicious recipes based on the monthly theme, and each recipe has 12 ingredients or less. Fun, easy, and seasonally inspired to make you crave some new food fare! You can get all of this month’s squash recipes by clicking the links below.
- Vegetable oil for frying
- 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs beaten
- 3 tablespoons sugar
- 1 1/2 teaspoon vanilla
- Powdered sugar for garnish
- Cream cheese glaze for dipping
Fill a medium sauce pan with 2 inches of oil. Place over medium-high heat. Line a large platter or baking sheet with paper towels to drain the fritters.
In a medium mixing bowl, stir together the flour, baking powder, pumpkin pie spice, and salt.
In a large mixing bowl, whisk together the eggs, pumpkin puree, sugar, and vanilla until well combined.
Add the flour mixture to the pumpkin mixture in two additions stirring with a spoon, until just combined, after each addition.
Use a small cookie scoop, or tablespoon measuring spoon, to portion the fritter batter into the hot oil. (I usually cook 3 to 4 fritters at a time.) Use a spider strainer (or a slotted spoon) to turn the fritters after 2 minutes. Cook for another 2-3 minutes until the fritters are golden brown on each side. Remove fritters from to oil to the paper towel-lined platter. Repeat with remaining batter.
Plate the fritter and using a sifter or a sieve, cover them with a generous dusting of powdered sugar. Serve immediately with cream cheese glaze for dipping
I really love nutmeg, but I would leave it out of the cream cheese glaze for this recipe.