Ingredients
Equipment
Method
Step-by-Step Instructions for Glazed Pumpkin Fritters
- In a mixing bowl, whisk together ¼ cup of melted salted butter, ¾ cup of brown sugar, 1 egg, 1 teaspoon of vanilla extract, and 1 cup of pumpkin puree until smooth and creamy.
- Slowly add in ½ cup of milk to the wet mixture, continuing to whisk until everything is fully incorporated and no lumps remain.
- In another bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and the mixed ground spices. Stir well to evenly distribute.
- In a heavy saucepan, heat oil to 350°F, ensuring it's deep enough for frying.
- Carefully fold the dry ingredients into the wet mixture until just combined, keeping the batter somewhat lumpy.
- Drop spoonfuls of batter into the hot oil, frying up to 5-6 fritters at a time until golden brown on both sides.
- Once cooked, transfer fritters to a plate lined with paper towels to drain excess oil for about 3 minutes.
- In a small saucepan over medium heat, combine 1 cup of granulated sugar, ¼ cup of milk, and 2 tablespoons of butter, bringing it to a boil and simmering until thickened.
- Remove from heat and whisk in 1 cup of powdered sugar along with a pinch of salt and ½ teaspoon of vanilla extract. Dunk each warm fritter in the glaze before placing it on a wire rack.
Nutrition
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week. Freeze for up to 3 months.