Monday, October 10, 2016

Amish Pumpkin Fritters

Amish Pumpkin Fritters
2 tsp. cinnamon
4 Tbsp. Sugar
Amish Pumpkin Fritters 1 (15 oz) can pumpkin purée, NOT PIE FILLING
1/4 tsp. salt
1 cup flour
2 Tbsp. butter
1 lg. egg, beaten
2 Tbsp. vegetable oil
1 Tbsp. sugar
1/2 tsp. ground cinnamon
1 tsp. baking powder

Mix the 2 tsp. cinnamon and the 4 Tbsp. sugar together and set aside.
I add the pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt together and mix until fully incorporated.
To a skillet, over medium-high heat, add the butter and the oil.
I drop about 2 tablespoons batter into the heated oil/butter mixture and lightly flatten with a spatula. (Cook a few at a time)
Cook until light golden brown on one side, flip and cook on the other side until light golden brown. About 3-4 minutes per side.
Immediately sprinkle both sides with a little bit of the cinnamon/sugar mixture.
Best served warm.

Serve as is or with Maple syrup and/or whip cream.
  maple whipped cream
  ½ pint heavy whipping cream
  2 tablespoons pure maple syrup
  Combine the maple syrup and heavy cream in a mixing bowl and mix on high until stiff peaks form
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