Pumpkin Fritters For Fall and Football

In Foodie Tips & Tidbits by Christine McKellar

Can’t get enough of that squashy stuff? Move over zucchini bread cuz pumpkin fritters are here. These delightful little devils have a hint of curry in them too. You can make them resemble mini footballs if you drop the batter carefully enough into the hot oil. A batch of two of these should keep your football friends happy while waiting for that touchdown. A side of ranch dressing for dipping is always good but I’d add a side of jalapeno jelly too.


Pumpkin Fritters


1 cup pumpkin puree

1 egg, lightly beaten

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon curry powder

1 teaspoon salt

4 cups vegetable oil for frying



In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.

Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.