Golden Ricotta Pumpkin Fritters

By cwyorkiex3

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 homemade pureed pumpkin
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• Canola oil, for frying
• Confectioner's sugar, for garnish

Details

Servings 48

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.