Golden Ricotta Pumpkin Fritters

Golden Ricotta Pumpkin Fritters

Photo by cwyorkiex3 w.

  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour

  • 3

    Tablespoons granulated sugar

  • 2

    teaspoons baking powder

  • ¼

    teaspoon salt

  • ½

    teaspoon cinnamon

  • Pinch of freshly grated nutmeg

  • 8

    ounces ricotta cheese, well drained

  • ½

    cup homemade pureed pumpkin

  • 2

    large eggs, lightly beaten

  • 1

    teaspoon pure vanilla extract

  • Canola oil, for frying

  • Confectioner's sugar, for garnish


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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