Remember when I stocked up on an ungodly amount of canned pumpkin. I used my first can. Que ceremonious music. I decided to make some Pumpkin Pie Fritters, because variations on pumpkin pie are never a bad idea.
Speaking of variations….
Variety. The spice of life.
What I really liked about these pumpkin pie fritters is that they have a very silky smooth texture to them, even though they are lightly fried on the outside. It's a really fun and tasty combination of textures. But it also means that you really need to pay attention to how hot your oil is, and how long you allow these little babies to cook. If you are not careful they can be a bit raw in the middle, so watch out for that;)
Pumpkin Pie Fritters, makes 18-22 small fritters.
Ingredients: 1 can of pumpkin puree, 1 large egg, 1 and 1/4 cups flour, 1/4 cup granulated sugar, 1/4 packed brown sugar, 1/4 teaspoon baking powder, 1/8 teaspoons salt, 1/2 teaspoons cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon ginger.
Combine all ingredients in a large bowl and stir until well combined. Heat 2-3 inches of oil (I used canola, but other flavorless oils are fine too) over medium to high heat. Drop about a tablespoon of batter into the hot oil and allow to cook for 2-3 minutes, flip and repeat. Remove from oil to a plate lined with paper towels and check the middle of the fritter. You want your oil to be hot enough to cook the fritters all the way through without burning the outside (but it will look lightly toasted, that's a good thing). Adjust your oil if you need to and repeat with all of your batter. Once you have cooked all your fritters and allowed them to dry over paper towels, serve with any variation (as described above) that your heart desires.