Pumpkin Fritters

by Jennifer on September 21, 2012

in Awesome Treats, Fall Desserts, Other Desserts

Hot oil scares the bejeezus out of me.

Truth is, I’m a complete baby about burns. Other types of wounds don’t bother me too much – bring on the hangnails and paper cuts! But, a burn? I’m no good.

One time, I burned my fingertip doing who knows what. I don’t even remember anymore. All I know is that it was the most painful burn I had ever had. Mind you, this is just a regular burn. We’re not talking about a serious burn, just a regular, run of the mill burn.

I thought I was going to die.

I created this strange contraption to strap onto my finger/hand with a ziploc bag filled with ice, a towel, and tape. It allowed me to function for the rest of the night, as much as one can function with a horrific hand deformity, I would imagine.

So, then it is time for bed. I still can’t take the contraption off of my hand without searing pain and I don’t know how I am going to sleep. My husband goes to bed, unsympathetic to my plight. I decide that the only thing I can do is to fill up the ziploc bag with as much ice as possible and sleep with my arm outstretched (which works so well for a stomach sleeper), hoping that I would fall asleep before the ice melts and the pain starts again. Knowing that our queen bed probably wouldn’t accommodate this stunt, I set up shop in the guest bed by myself, irrationally angry with my husband because how could he just go to bed, he was supposed to HELP ME.

Somehow, I eventually fell asleep and woke up in a wet bed with a blistered finger. Not my finest hour.

So, yeah, burns? Me no likey.

But, I wanted to make fritters for you guys. Which requires a whole lot of oil. Hot, bubbly, scary oil. So, I bit the bullet and no harm was done. Now, can someone tell me how to make bacon without burning myself – pretty please?

5.0 from 2 reviews

  • Vegetable oil, enough to fill a large skillet with 1½ to 2 inches of oil, plus 2 tablespoons
  • 1¾ cup cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup granulated sugar, plus ½ cup more for rolling
  • 1 teaspoon cinnamon
  • 1 egg
  • ½ cup half and half
  • ½ cup pumpkin pie filling or pumpkin butter
  • 1 teaspoon vanilla
  1. Pour 1½ inches of oil in a large skillet. Heat over medium-high heat until oil reaches 375 degrees.
  2. Combine ½ cup granulated sugar and cinnamon in a ziploc bag. Set aside.
  3. While oil is heating up, whisk together the cake flour, salt, baking powder, ⅓ cup sugar, and pumpkin pie spice in a medium bowl. Set aside.
  4. In another bowl, whisk together the egg, half and half, pumpkin pie filling, 2 tablespoons vegetable oil, and vanilla. Gradually add pumpkin mixture to dry ingredients, mixing until just incorporated.
  5. Once the oil has reached 375 degrees, use a cookie scoop to add dollops of dough into the oil. Fry until golden brown, approximately 1 minutes on each side. Drain on a paper towel. Let cool for about 1 minute, then add one or more fritters to ziploc bag to cover with sugar and cinnamon. Serve warm.
Adapted from the Food Network


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{ 23 comments… read them below or add one }

1 Elizabeth@ Food Ramblings September 21, 2012 at 11:21 am

Love the fritters! And with bacon- cook it in the oven :) I think 400 degrees for about 20 minutes. Still crispy but no burns. And you can line the baking sheet with tin foil for super easy clean-up!!


2 Jennifer September 21, 2012 at 11:48 am

Oh yeah, I’ve done that before! It never turns out crispy for me – I’ll try your temperature/time and see if that works! Thanks :)


3 A Bowl Of Mush September 21, 2012 at 2:38 pm

Wow, these look so fab!!


4 Jennifer September 21, 2012 at 3:29 pm

Thank you! My husband approved :)


5 Michelle @ MakeMeCake.Me September 21, 2012 at 4:59 pm

They look super yummy and I’m glad you didn’t get burned. Oil frying/burning scares the bajeezus out of me, too!!


6 Jennifer September 21, 2012 at 5:04 pm

Frying is serious business! They are worth the risk though :)


7 Cooking on a Dime September 22, 2012 at 8:16 pm

Hot oil also scares the bejeesus out of me. Those look delicious, but now I am scared. Hehe.


8 Jennifer September 22, 2012 at 8:26 pm

Don’t be scared! It really wasn’t that bad at all – bacon is much worse!


9 Cooking on a Dime September 22, 2012 at 8:29 pm

Ok. I am less afraid! They do sound delicious…


10 Jennifer September 22, 2012 at 8:36 pm

My husband loves them! :)


11 susie September 23, 2012 at 10:51 am

you need a splatter screen. they usually have these long handles which is good, but bad for storing. So i bought one, snipped off the handle and use a silicone mitt to move it on and off. It also helps limit the splatters you have to clean up. Also try Chef Yossi burn cream. I love this stuff, my forearms have burn tracks of my baking endeavors…


12 Jennifer September 23, 2012 at 10:52 am

I’ll totally look into that – thanks, Susie!! :)


13 victoria September 27, 2012 at 2:20 pm

These look great.

Also about your burn. You should not put ice on it.
It makes it worse, and it will feel even worse then you take the ice off.
Just run it under cold water for a little while, and then put aloe or some other kind of pain relief cream on it.


14 Jennifer September 27, 2012 at 2:24 pm

Good to know, Victoria! I didn’t have any burn pain relief in the house, so I was desperate with the ice :( It was definitely not the right move!


15 kristy @ gastronomical sovereignty September 30, 2012 at 10:15 am


You have made me a very happy lady :)

I made these over the weekend and they were by far the best dessert I’ve ever made!! I think next time I’ll fill them with something but by no means were they lacking at all. Insanely scrump-dittily-ump-tious! I’m posting them on Friday :)

thank you thank you thank you!


16 Jennifer September 30, 2012 at 10:19 am

Oh, Kristy, you made my day!! I’m so happy that you liked them :) Filling them sounds awesome too!


17 Melissa October 2, 2012 at 10:18 am

OH my!!!! These look amazing!


18 Jennifer October 2, 2012 at 11:07 am

Thanks, Melissa! They are worth the hot oil risk :)


19 The Partiologist October 19, 2012 at 8:02 am

WOW oh WOW do these ever look scrumptious!!


20 Jennifer October 19, 2012 at 8:43 am

Thank you, Kim! They are totally worth the hot oil dangers :)


21 Michelle December 12, 2012 at 7:19 am

Am I being stupid? …what exactly is half and half? (under eggs) lol


22 Jennifer December 12, 2012 at 7:36 am

Hi Michelle! Half and half is half milk and half cream (readily available in the US). You could substitute whole milk or cream though, that should be fine! :)


23 Michelle February 4, 2013 at 7:05 am

Thanks! Will definitely try them now that I know!


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