Pumpkin Fritters

By sandy_h

From US Virgin Islands 2016 Calendar with recipes by Angela Spenceley

Fritters make a great breakfast-to-go.

Ingredients

• 1 1/2 1 1/2 1/2 cups flour, sifted
• 1 1/2 1 1/2 1/2 cups flour, sifted
• 1 1/2 1 1/2 1/2 cups flour, sifted
• 1/4 1/4 1 cup, plus 1 Tbsp sugar
• 1/4 1/4 1 cup, plus 1 Tbsp sugar
• 1/4 1/4 1 cup, plus 1 Tbsp sugar
• 1 1 1 Tbsp baking powder
• 1 1 1 Tbsp baking powder
• 1 1 1 Tbsp baking powder
• 1/2 1/2 1/2 tsp nutmeg
• 1/2 1/2 1/2 tsp nutmeg
• 1/2 1/2 1/2 tsp nutmeg
• 3/4 3/4 3/4 cup milk
• 3/4 3/4 3/4 cup milk
• 3/4 3/4 3/4 cup milk
• 1 1 1 egg, beaten
• 1 1 1 egg, beaten
• 1 1 1 egg, beaten
• 1 1 1 cup unsweetened canned pumpkin
• 1 1 1 cup unsweetened canned pumpkin
• 1 1 1 cup unsweetened canned pumpkin
• 1/2 1/2 1/2 tsp vanilla extract
• 1/2 1/2 1/2 tsp vanilla extract
• 1/2 1/2 1/2 tsp vanilla extract
• 1/2 1/2 1/2 tsp almond extract
• 1/2 1/2 1/2 tsp almond extract
• 1/2 1/2 1/2 tsp almond extract
• Vegetable oil for frying
• Vegetable oil for frying
• Vegetable oil for frying

Details

Servings 4

Preparation

Step 1

Combine all dry ingredients in a large bowl.

In another bowl, beat together the egg, pumpkin and extracts. Fold this into the dry ingredients. Add enough water to make a batter the consistency of pancake batter (not too thin).

Heat a scant 1/4-inch of oil in a large skillet. Drop batter by spoonfuls into hot oil. Brown on both sides and drain on food grade paper towels. Serve immediately.