Golden Ricotta Pumpkin Fritters
By Texaschef11
Ingredients
- 1 1/2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch of freshly grated nutmeg
- 8 ounces ricotta cheese, well drained
- 1/2 cup pureed pumpkin
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- Canola oil, for frying
- Confectioner's sugar, for garnish
Details
Preparation
Step 1
1. Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375ºF degrees.
2. Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
3. Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
4. Drop a scant teaspoon of the mixture at a time into the heated oil. Fry until light golden brown, about 30 seconds on each side. Drain on a parchment lined baking sheet.
5. Pile drained fritters on a platter and sift powdered sugar over the top if serving for dessert, or with a ramekin of savory jam.
PUMPKIN PUREE: Cut a small pie pumpkin (also called sugar pumpkins) in half, scoop out the seeds and place cut side down on a rimmed baking sheet. Bake at 400º until flesh is tender when pierced with a fork, about 30 to 40 minutes depending on the size. Let cool completely, then scoop out flesh and add to the work bowl of a food processor. Process until smooth. Spoon into a cheesecloth-lined strainer set over a bowl for 10 minutes to let any excess water drain.
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