Pumpkin Fritters with Vanilla Ice Cream Recipe

Pumpkin Fritters with Vanilla Ice Cream Recipe

How To Make Pumpkin Fritters with Vanilla Ice Cream

These pumpkin fritters are crispy and loaded with fall flavors! Enjoy it topped with creamy ice cream for a more decadent treat.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • ½cupall purpose flour
  • tbspgranulated sugar
  • 2tspbaking powder
  • 1tspground cinnamon
  • ½tspsalt
  • 2large eggs
  • 1canpure pumpkin,(100%)
  • canola oil,or vegetable oil
  • cinnamon sugar
  • vanilla ice cream

Instructions

  1. Line a baking sheet with paper toweling and set aside.

  2. In a small bowl, stir together flour, sugar, baking powder, cinnamon, and salt.

  3. In a medium bowl, whisk eggs until blended. Whisk in pumpkin until combined.

  4. Frying 4 at a time, drop the batter by heaping tablespoonfuls into a pan. Fry for about 4 minutes, until golden brown, turning occasionally.

  5. Using slotted spoon, transfer fritters to paper towels to drain. Repeat with remaining batter.

  6. Fritters will puff up, then deflate slightly when removed from pan. To test for doneness, press lightly on fritters; they should spring back.

  7. In a small dish, stir together 3 tablespoons of sugar and 1 tablespoon of cinnamon until combined.

  8. Arrange 2 fritters on small dessert plates, then sprinkle each with slightly rounded teaspoon cinnamon sugar.

  9. Serve with ice cream, and enjoy!

Nutrition

  • Calories: 820.52kcal
  • Fat: 20.69g
  • Saturated Fat: 4.58g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 9.74g
  • Polyunsaturated Fat: 4.84g
  • Carbohydrates: 141.79g
  • Fiber: 16.41g
  • Sugar: 67.57g
  • Protein: 24.18g
  • Cholesterol: 372.00mg
  • Sodium: 1615.85mg
  • Calcium: 889.32mg
  • Potassium: 1164.04mg
  • Iron: 12.32mg
  • Vitamin A: 3734.33µg
  • Vitamin C: 19.39mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to