Recipe: Pumpkin Fritters
November 29, 2008
Easy, tasty, fried. That’s what the holidays are all about. Below is the app I made for TSB’s family Thanksgiving, and if there is any doubt about my assertion that cooking the cranberry relish really makes the color pop, here’s photographic evidence. First from thekitchn’s article and second, the batch I made.
- 1 1/2 cups cooked, mashed pumpkin
- 1 medium onion, fine dice
- 1 1/2 cup shredded sharp cheddar
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 egg
- oil for deep frying
Combine all ingredients, wrap in cheesecloth or paper towels and squeeze out as much excess moisture as possible. Heat oil in the deep fryer to 375°. Roll dough into 1″ balls and drop into hot oil. Cook until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Serve hot with Sriracha sour cream.
More Thanksgiving fun on thekitchn.com’s delicious links entry.
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