Ingredients
- for the glaze:
- 8 cups vegetable oil for frying
- 1 3/4 cups (250g) flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 cup (55g) vegetable oil
- 6 tablespoons (60g) unsalted butter, melted
- 1/2 cup (100g) brown sugar
- 1 cup (200g) granulated sugar
- 2 eggs
- 1 cup 200g) pumpkin puree
- 1 teaspoon pure vanilla extract
- glaze (recipe follows) or powdered sugar for dusting
- 1 cup (130g) confectioner’s sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Preparation
Step 1
1. Bring a large pot of oil to 350 degrees (180 degrees celsius). In a medium sized bowl, whisk together the flour, baking soda, and salt, spices.
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2. In a large bowl, whisk together oil, melted butter, and sugars. Add in eggs and whisk until well incorporated. Add in pumpkin and vanilla. With a wooden spoon, or a rubber spatula, fold in dry ingredients, and stir until well combined.
3. With a small retractable ice cream scoop, drop batter by tablespoonfuls into hot oil. Don’t crowd the pot too much, but you can drop in at least 7 or 8. Fry on first side for a minute until golden brown, and then flip and cook until golden brown on the other side. Remove to paper towels to cool, then transfer to a wire rack and drizzle with glaze or sprinkle with powdered sugar.
For the Glaze:
Mix together confectioner’s sugar, cream, and vanilla, and whisk until smooth. Add more liquid as necessary to make a smooth, runny glaze.