Pumpkin and Corm Fritters

By mgrth

Ingredients

• 2 tsp Vegetable Oil
• 1 tbsp Unsalted Butter
• 1 cup Fresh Corn Kernels Cut form the Cob
• ½ tsp Salt
• ⅛ tsp White Pepper
• 15 oz Canned Pumpkin
• 3 tbsp Brown Sugar
• 2 Eggs, lightly beaten
• ¼ tsp Ground Cinnamon
• ⅛ tsp Ground Nutmeg
• 1 cup Flour
• ½ cup Cake Flour
• 1 ½ tsp Baking Soda
• 6 cup Vegetable oil, for frying
• Pinch Ground Cloves
• Cane or maple syrup, for drizzling
• Powdered Sugar, for garnish

Details

Servings 15
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. Heat an 8 inch sauté pan over medium heart and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with ¼ tsp salt and the white pepper. Continue to cook the corn stirring often, for an additional 5 minutes. Remove corn form the pan and set aside on a plate to cool. In a separate bowl, combine pumpkin, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 tsp salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose cake flour, and baking soda into the pumpkin base, Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.
2. In a large 6 qt pot, heat the vegetable oil to 325˚. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter itn to the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are golden brown. Remove the fritters from the oil and drain on a paper lined plate.
3. To serve, pile the fritters onto a serving plate and drizzle with cane or maple syrup. Sprinkle with powdered sugar and serve while hot.