Chew: Duff Goldman's Deep Fried Pumpkin Pouches

By pavaldez

Ingredients

• /4 cup Granulated Sugar
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Cloves
• 2 Large Eggs plus 1 yolk
• 2 Teaspoon Lemon Zest
• 2 Teaspoon Orange Zest
• 1 15 ounce Can Pumpkin Puree
• 1 14 ounce Package Pre-made Pie Crust
• Vegetable Oil
• Powdered Sugar for garnish

Details

Servings 6

Preparation

Step 1

In a small bowl mix the sugar, cinnamon, salt, ginger and cloves and set aside.

In a large bowl beat the eggs with the lemon and orange zest. Stir in pumpkin and sugar spice mixture and mix until well combined.

Preheat 3" of oil in dutch oven to 375F. .

On a floured workspace, roll out the pie crust. Using a 3" round, cut into circles.

Spoon a generous tablespoon of the filling into the center of the circle and gather the corners up around the filing to create a pouch. Brush the edges with yolk. Press to seal the pouches. Set aside.

Once all pouches are ready, drop into oil, and fry until golden-brown, about 2-3 minutes. Work in batches if necessary. Transfer to a paper-towel lined plate. Garnish with powdered sugar, and serve. .