Pumpkin fritters
Dear SOS: Three generations of my family are clamoring for me to make pumpkin fritters for Thanksgiving. We all dined at the famous Farnsworth House Restaurant in Gettysburg, Pa., this past summer and gorged ourselves on its wonderful pumpkin fritters. Can you get them to share their recipe?
Barbara McDowell
Huntington Beach
Dear Barbara: These would be great for Thanksgiving breakfast with good strong coffee or maybe latte. For the lightest fritters, start heating the oil, and mix the batter together at the last minute. The longer it stands, the tougher your fritters will be.
Add enough oil to a heavy skillet to reach a depth of 1 inch. Heat the oil to 375 degrees.
Combine the pumpkin puree and beaten eggs in a bowl. In another bowl, sift together the flour, salt, baking powder, pumpkin pie spice, 1/2 teaspoon of the nutmeg and the cinnamon. Quickly stir the flour mixture into the pumpkin mixture just until blended. Do not over-mix the batter or the fritters will be tough.
Drop the fritter batter into the hot oil using a level tablespoon for each. Do not crowd the skillet. Fry, in batches of 4 or 5, until golden brown, about 5 minutes. The fritters will turn as they fry. Use a slotted spoon to remove.
Combine the sugar and remaining 1/4 teaspoon nutmeg. Roll the hot fritters in the sugar mixture. You’ll have about 21 fritters.
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