Pumpkin Fritters with Cinnamon Glaze*

Pumpkin Fritters with Cinnamon Glaze (recipe from thenovicechefblog.com)

Jorge and I had two big goals this weekend: I wanted a pumpkin fritter and we needed a new bed. I have been wanting pumpkin fritters since the start of October, but haven’t seen them anywhere this year. As for the bed, we are currently sleeping on a queen bed. Between Jorge (who is 6’4) and our dog (yes Brody sleeps at our feet – we are those people), we just needed a bigger bed.

Not to mention that the footboard on our current bed was in really bad shape…and the frame was cracked in two places. We had been putting it off for a while, but it is way past time we upgraded our own bed. I figured it would be a pretty easy change to go from a queen to a king…but one visit to the mattress store and you realize how fast it is all going to add up.

Not only did we need a new mattress (and mattress foundation since we got a memory foam mattress), but we needed a new actual bed (frame/headboard) and all new sheets. WHOA does that all add up fast. I’m glad that our mattress has a 20 year warranty, because I don’t think we will be ready to do this all again for another 20 years. ;-)

Pumpkin Fritters with Cinnamon Glaze (recipe from thenovicechefblog.com)

The new bedding doesn’t arrive until Wednesday — so while we spent all that money, we don’t actually get the satisfaction on sleeping on it just yet. Thankfully my Pumpkin Fritters were instantly gratifying! I got up Saturday morning and within 30 minutes, we had hot glazed fritters in our bellys. You just can’t beat that. (Or as my fellow Texans like to say — You can’t beat that with a stick.)

This is a spin on my Apple Fritter recipe in my cookbook Mini Donuts. They are full of pumpkin flavor and fry up perfectly orange! If pumpkin isn’t your thing, I can also imagine these made with sweet potatoes or maybe even butternut squash!

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Pumpkin Fritters with Cinnamon Glaze

Yield: 16 fritters

Ingredients:

1 1/3 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1 large egg
1/3 cup granulated sugar
1 cup canned/pureed pumpkin
1 teaspoon vanilla extract
Vegetable oil or Peanut oil, for frying

for glaze:
1 - 2 tablespoons whole milk
1 1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup powdered sugar

Directions:

Heat oil in a large, deep skillet or deep fryer to 350 degrees. (I use a candy thermometer to make sure my oil stays at the correct temperature.)

In a small bowl, sift together flour, baking powder, cinnamon, salt, nutmeg and all spice. Set aside.

In a medium bowl, whisk together egg and granulated sugar. Then add pumpkin and vanilla extract; mixing until throughly combined. Gently stir in the flour mixture, whisking until there are no lumps.

Once oil is hot, working with 4-6 fritters at a time, carefully drop dough by rounded tablespoons into oil. Fry for 2 to 3 minutes, or until golden brown and flip and fry the other side.

Remove and drain on a paper towel (or newspaper) lined plate. Continue this process until each fritter has been fried.

Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together 1 tablespoon milk and vanilla extract. Add cinnamon powdered sugar, whisking until smooth. If glaze is still a little too thick, add 1 teaspoon of milk at a time until you reach the desired consistency.

While the donuts are still warm, dip the tops of each fritter into the icing and transfer to a wire rack and let set for 2 minutes. Serve immediately, or fritters can be stored in an airtight container for up to 3 days, but are best served fresh.

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18 Responses to “Pumpkin Fritters with Cinnamon Glaze”

  1. 1

    Averie @ Averie Cooks — October 27, 2013 @ 9:16 pm

    They look incredible and I bet the texture is just divine!

    Beds, mattresses, the BEDDING itself (can you say Egyptian cotton $$ thread counts), yeah it all adds up SO fast! Good thing for that 20 yr warranty, I agree!

  2. 2

    Tieghan — October 27, 2013 @ 9:55 pm

    Oh man, that a lot of work for a bed! I hope you guys sleep really well once you do finally get to sleep in it! Sounds a little fun though to get all new stuff! :)

    The fritters??! Must make these!! They look incredible!

  3. 3

    Joanne — October 27, 2013 @ 9:59 pm

    The.Boy is dying for a new mattress since he claims he doesn’t sleep well on ours or that it doesn’t make him feel rested. I’m not even sure what that means. Whether we decide to get one or not, what is for CERTAIN is that I”ll be trying out these fritters. I mean, how could i not?!

  4. 4

    Nancy P.@thebittersideofsweet — October 27, 2013 @ 10:39 pm

    I love to make fritters but never thought of pumpkin before! These look great!

  5. 5

    Elizabeth @ Confessions of a Baking Queen — October 28, 2013 @ 1:48 am

    Pumpkin Fritters are instant gratification! But sleeping in a new bed with new sheets, that is amazing too!

  6. 6

    Alison @ Ingredients, inc. — October 28, 2013 @ 8:08 am

    these sound and look amazing

  7. 7

    Katrina @ Warm Vanilla Sugar — October 28, 2013 @ 8:57 am

    How fun are these?! Love this flavour!

  8. 8

    Beth @ bethcakes — October 28, 2013 @ 12:47 pm

    These look so good! Wish I’d had some with my coffee this morning. :)

  9. 9

    Chung-Ah | Damn Delicious — October 28, 2013 @ 2:46 pm

    Beds are so expensive! With the frame and mattress – at least they last for a long time! Jason and I sleep on a double. I want a king at some point though. Although last year we had to sleep on a twin bed when we were doing long distance. That was fun!

    And man, these fritters – love it! I’m all about pumpkin right now!

  10. 10

    Erin R. — October 28, 2013 @ 6:40 pm

    Those fritters are so beautiful! I can’t believe the orange color. Maybe I’ll have to brave up and try (gulp) frying something finally.

    Also, you’re going to love having your new bed. Good sleep is so much more important than people realize, and when you’re finally on a comfy mattress with plenty of room you won’t believe the difference. Every time we stay in a hotel with a queen bed I end up taking an elbow to the forehead or something similar. Hooray for big beds! You won’t be sorry!

    • Jessica replied: — October 28th, 2013 @ 9:42 pm

      I swear frying things isn’t that bad if you use a thermometer to make sure your oil stays the right temp! The worse part is disposing of the oil afterwards. ;-)

  11. 11

    Kristi — October 29, 2013 @ 2:18 pm

    Oh these look so good. I’m so hungry, I’m drooling :)

  12. 12

    Tina | My Life as a Mrs — October 30, 2013 @ 11:11 am

    these look AWESOME! & I can’t wait to see your new bed/bedding!!!!!! :)

  13. 13

    Lesley — November 1, 2013 @ 9:35 pm

    I tried your recipe and you talk about milk in the batter but in the list of ingredients it doesn’t mention milk in the batter part … they turned out very soggy and not very nice. Sure I did something wrong.

    • Jessica replied: — November 4th, 2013 @ 1:56 pm

      I’m sorry Lesley! That was my mistake. When I was copying over the directions (since this recipe is adapted from my cookbook), I didn’t catch the milk in the directions. In the original recipe, I use milk to thin out the batter. But because of the whole cup of pumpkin puree, no milk was needed in this recipe.

      As for soggy – that is probably to do with frying. If your temperature is not just right, the fritters will take too long to fry and they get oily. On the other hand, if the oil is too hot, the outside will cook but inside they will be raw.

      Hope you get a chance to try them again!

  14. 14

    Nutmeg Nanny — November 3, 2013 @ 11:10 pm

    Oh wow, I bet these are easily addicting ;) I can’t wait to get my hands on them!

  15. 15

    Carrie @ Bakeaholic Mama — November 6, 2013 @ 3:14 pm

    want want want. I have an obsession of sorts with fried sweets. These are right up my ally!

  16. 16

    Christy — November 12, 2013 @ 12:17 am

    I made these tonight and they are soooooooo good. Thank you very much for the recipe. My waist may not thank you, I already plan on making them again this weekend. :)

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