Pumpkin Fritters: Move Over Zucchini Bread

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. I’d serve them with a side of jalapeno jelly for dipping.


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.