One of my fondest memories is making these pumpkin fritters with my mom during the fall season. The aroma of cinnamon and pumpkin filling the kitchen was always a comforting reminder that autumn had arrived. Now, as a mother myself, I love sharing this recipe with my own family. It’s quick, easy, and a fun way to get the kids involved in cooking.
What I love most about this recipe is its versatility. Whether it’s a quick snack or a sweet treat for a family gathering, these fritters never fail to impress. My kids love them fresh out of the fryer, coated in cinnamon-sugar, while I like to enjoy them with a cup of hot coffee. They’re perfect for breakfast, dessert, or any time you’re craving something cozy and satisfying.
It’s also a great recipe to make when you have leftover pumpkin puree from other fall baking projects. The ingredients are simple, and you likely have most of them in your pantry already. Plus, with the option to use gluten-free flour, these fritters are great for everyone, no matter their dietary needs.
So, if you’re looking for a simple, delicious treat that brings a touch of fall into your home, give these pumpkin fritters a try. They’re quick to whip up and always bring smiles to the table.
Making Pumpkin Fritters Bites
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Ingredients
- 1 cup pumpkin puree (225g)
- 1 teaspoon vanilla extract (5ml)
- 1/4 cup milk (dairy or non-dairy) (60 ml)
- 1 cup gluten-free all-purpose flour (140g)
- 2 tablespoons granulated sugar (white or brown)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Oil for frying
- 1/3 cup granulated sugar (70g)
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
Directions
Start by mixing the dry ingredients in a large bowl: flour, sugar, baking powder, cinnamon, and salt. Whisk thoroughly to combine.
In a separate bowl, blend together the pumpkin puree, vanilla extract, and milk until smooth.
Gradually add the wet ingredients into the dry mixture, stirring until everything is well incorporated and a thick, smooth batter forms. Let the batter rest while you heat the oil.
Heat about 2-3 inches of oil in a deep skillet or pot over medium-high heat. Aim for an oil temperature between 325-375°F (160-190°C).
Using a spoon, drop about 1-2 tablespoons of batter into the hot oil, ensuring there is space between each fritter. Fry for about 2-3 minutes per side until golden brown and crisp.
Once cooked, use a slotted spoon to transfer the fritters to a wire rack placed over a baking sheet to cool slightly.
For a finishing touch, toss the warm fritters in a mixture of sugar and cinnamon or pumpkin pie spice, if desired. Enjoy immediately!
Storing Suggestion
If you have leftovers (which is rare in my house!), store the fritters in an airtight container at room temperature for up to two days. You can also refrigerate them, but they may lose some of their crispiness. To reheat, pop them in a toaster oven or air fryer to bring back their delicious texture.
Cooking Tips
If you don’t have gluten-free flour, regular all-purpose flour works just as well. Make sure the oil is hot enough before frying to prevent the fritters from absorbing too much oil. You can test the oil by dropping a small amount of batter into it; if it sizzles immediately, the oil is ready.
Serving Suggestions
These pumpkin fritters are best served warm, dusted with cinnamon-sugar. Pair them with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgence. They also go great with a hot cup of coffee or spiced tea for a cozy fall treat.
Ingredient Substitutions
Feel free to use almond milk or oat milk if you’re avoiding dairy. You can also substitute brown sugar for white sugar to give the fritters a deeper, caramel-like flavor. For extra spice, try adding a pinch of nutmeg or ginger to the batter.
Seasonal Variations
In the fall, pumpkin puree is perfect, but you can switch it out for mashed sweet potatoes or even butternut squash for a different flavor profile. In summer, try using fresh zucchini or corn to create a savory version of these fritters.
Allergen Information
This recipe contains gluten (if not using gluten-free flour) and dairy (if using regular milk). To make it dairy-free, simply use a plant-based milk alternative. If you have an egg allergy, note that this recipe doesn’t require eggs, making it suitable for those avoiding them.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can! Simply roast or steam your fresh pumpkin and puree it until smooth. Make sure to drain any excess liquid before adding it to the batter to avoid a runny consistency.
How can I keep my fritters crispy after frying?
To keep the fritters crispy, make sure to place them on a wire rack rather than a plate. This prevents them from becoming soggy as they cool. You can also reheat them in an air fryer or oven to restore their crispness.
Can I bake the fritters instead of frying them?
While these fritters are traditionally fried, you can bake them in the oven at 375°F (190°C) for about 10-15 minutes, flipping them halfway through. However, they won’t be as crispy as the fried version.
What oil is best for frying these fritters?
Neutral oils like vegetable oil, canola oil, or peanut oil work best for frying. They have a high smoke point and won’t impart a strong flavor to the fritters.
Can I make these fritters ahead of time?
You can prepare the batter ahead of time and store it in the refrigerator for up to a day. Fry the fritters fresh for the best texture, or reheat them in a toaster oven if needed.
What can I do with leftover fritters?
If you have leftovers, store them in an airtight container and reheat them in the oven or air fryer. You can also freeze the fritters and reheat them in an air fryer for a quick snack.
Pumpkin Fritters Bites
Ingredients
- 1 cup pumpkin puree 225g
- 1 teaspoon vanilla extract 5ml
- 1/4 cup milk 60ml, dairy or non-dairy
- 1 cup gluten-free all-purpose flour 140g
- 2 tablespoons granulated sugar white or brown
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Oil for frying
- 1/3 cup granulated sugar 70g, for coating
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
Instructions
- In a large bowl, mix the dry ingredients: gluten-free flour, granulated sugar, baking powder, ground cinnamon, and salt. Whisk thoroughly and set aside.
- In a smaller mixing bowl, combine the pumpkin puree, vanilla extract, and milk. Stir well. Gradually add this pumpkin mixture to the flour mixture and stir until smooth.
- Let the batter rest while preparing for frying. Heat oil in a deep skillet to a depth of 2-3 inches, aiming for a temperature of 325-375°F (160-190°C).
- Once the oil is hot, spoon out the batter, approximately 1-2 tablespoons at a time, and carefully drop it into the hot oil. Fry each fritter for 2-3 minutes on each side, until golden brown.
- Using a slotted spoon, transfer the fritters to a wire rack to cool.
- Optional: Toss the warm fritters in a cinnamon-sugar mixture to coat them evenly. Serve and enjoy!
