Pumpkin Fritters

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From US Virgin Islands 2016 Calendar with recipes by Angela Spenceley

Fritters make a great breakfast-to-go.

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  • 4

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

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.

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