Pumpkin Fritters

SUBMITTED BY: dakota kelly PHOTO BY: JenniBaker

"Plump little pumpkin fritters with a hint of curry."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 24 fritters

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying

READ REVIEWS (9)

DIRECTIONS

In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by ORTHEUM

These were so delicious! I made them for my family's Xmas celebration and to my surprise, even my finicky grandmother liked them! A few people were even dipping them in Natalie L's Easy Fruit Dip that I had made. The next time I have these I think I might try them with a spicy dijon mustard but for the most part, they are perfect alone. I will also use much smaller spoonfuls to make smaller fritters - maybe a little less than a tablespoon instead of a heaping tablespoon.

10 users found this review helpful

Reviewed on Jan. 4, 2005 by SSEDEY

THESE WERE REALLY GOOD!I USED MY LEFT OVER COOKED PUMPKIN AND TO MY SURPRISE I COOKED THEM TWICE IN ONE WEEK! I SUGGEST YOU MAKE THEM SMALLER, AS THE FIRST BATCH I MADE WERE TABLESPOON SIZE AND I THOUGH THEY WERE TO BIG AND TO MOIST INSIDE, SO THE SECOND TIME I DID THEM HALF THE SIZE AND I LIKED THEM BETTER.

7 users found this review helpful

Reviewed on May 19, 2005 by CARMELJANE

Fantastic!! I use butternut because thats my preference but kept everything else the same, I might add some garlic next time. Yummy Yummy Yummy, I can't stop eating them.

3 users found this review helpful

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