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    Pumpkin Fritters

    Welcome fall and prepare for Halloween with this delightful guilty pleasure

    Pumpkin Fritters

    — Photo by: Marisa Zanganeh

    En español

    Yields: approximately 3 dozen


    • 1 pound fresh pumpkin
    • 4 cloves
    • 1 cinnamon stick
    • ½ inch ginger
    • 1 pound all-purpose flour
    • 2 tablespoons dry yeast
    • 5 ounces sugar
    • 1/8 teaspoon salt
    • 1 egg
    • 1/2 cup 2% milk
    • Canola oil for frying fritters

    See also: Recipes from Hispanic cooking expert Denisse Oller.


    1. Peel and clean pumpkin; cut into small pieces.

    2. In a medium-size pan, boil pumpkin, cloves, cinnamon and ginger for approximately 20 minutes, until tender. Drain and reserve liquid. Cool pumpkin for 15 minutes, and puree it in a food processor. Set aside.

    3. Mix flour, 4 ounces of sugar (set aside the 5th ounce), yeast and salt. Add egg to center of dry mixture, and slowly beat to incorporate all the ingredients. Mix milk with ½ cup of residual liquid used for boiling the pumpkin, and add slowly to the batter.

    4. Flour your hands and knead the batter well. Place batter in a bowl, and cover with a slightly damp cloth. Let rest for 40 minutes.

    5. Heat oil in a frying pan.

    6. Mix batter with pumpkin puree.

    7. Wet your fingers in water. Make a ring or donut shape by taking about two tablespoons of dough in your hand and using your middle and index fingers to make a hole in the center. Place ring in hot oil and fry for 3–4 minutes, or until golden brown. You may fry several at once.

    8. Place hot fritters over paper towels and sprinkle them with remaining sugar.

    9. Serve warm.

    You may also like: Autumn Pumpkin Cream With Meat Rolls.

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