Crisp on the outside and moist, tender and pumpkiny on the inside, these Cinnamon Sugared Pumpkin Fritters are seasonally delicious!
Oh fall, how do I love thee? Let me count the ways…
I may be having the best fall ever friends. I’m not sure why this year feels so much better than previous years, but boy oh boy, it’s been just beautiful.
Maybe it’s because as I get older, I seem to appreciate things more. I take more time to enjoy what the world has to offer.
How bout you guys? Are you taking time to soak in everything fall is dishing out?
The changing leaves, the crisp, clear blue skies, all the pretty pumpkins and mums scattered about?
As I’ve mentioned before, I don’t just bake with pumpkin during the fall/winter months. I squeak in a few recipes every now and then during the spring and summer because it’s something I really enjoy.
I know it’s a major no-no to even mention the word pumpkin if it’s not yet October, but I’m a rebel. I’ll eat what I want when I want it.
These yummy little Cinnamon Sugared Pumpkin Fritters are as delicious as they sound guys. Plump little pumpkiny fritters fried to perfection then rolled in a cinnamon sugar mixture that’s sure to satisfy your pumpkin craving.
I don’t indulge in fried foods often, but these are so worth it. They’re so seasonally delicious with a hot cup of apple cider.
What is a fritter?
If you’re not familiar with fritters, they can be sweet or savory. They’re fried pastries similar to doughnuts that are made with flour, eggs, milk, sugar, melted butter and in this case, pumpkin and the warm spices of cinnamon, ginger and cloves.
Simply make the batter and using a standard size (1 1/2 inch) ice cream scoop for larger fritters or a small cookie scoop for mini fritters, drop into heated vegetable oil and fry until evenly browned and cooked through.
A bit of a toss in some cinnamon sugar and you’ve got a fabulous taste of fall on a plate! Enjoy!
A Few Cook’s Notes for Cinnamon Sugared Pumpkin Fritters Recipe:
I use a deep fry thermometer to make sure my vegetable oil is heated to 350 degrees and no higher, so the fritters don’t brown too quickly.
Stand right in front of the pot while you are cooking the fritters and continue to flip them, so they brown evenly.
I used a standard size (1 1/2 inch) ice cream scoop and got about 14 nice size fritters.
If you use a standard size ice cream scoop, the fritters will take about 5-6 minutes to cook through. If you decide to use a smaller cookie scoop, they should take about 4-5 minutes.
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 large eggs
- 1 15-oz. can pumpkin, not pumpkin pie mix
- 1/2 cup whole milk
- 2 Tbsp. melted butter
- vegetable oil for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
- In a large bowl, whisk together the first seven ingredients. Set aside.
- In a medium bowl, whisk together eggs, pumpkin, milk and melted butter until well combined. Add the pumpkin mixture to the dry ingredients, stirring just until combined. No need to over mix here.Line a large baking sheet with parchment paper. Place a wire rack over the parchment.
- Heat several inches of vegetable oil in a large Dutch oven to 350 degrees. You will need to add enough oil so that while the fritters are cooking they are completely submerged in the oil. Using a standard size (1 1/2 inch) ice cream scoop, drop batter into hot oil. Do not crowd the pot. (I cook about 4-5 at a time) Fry until fritters are a golden brown and cooked though, about 5-6 minutes. Remove to prepared sheet.In a small bowl, combine the granulated sugar and ground cinnamon for the cinnamon sugar coating. Roll each fritter in the cinnamon sugar mixture until well coated. Serve fritters while warm.