Sunday Brunch: Pumpkin Fritters
For this week's Sunday brunch recipe I want to allay any fears about my pumpkin pie position. Just because I don't love pumpkin pie doesn't mean that I don't appreciate other pumpkin dishes. These pumpkin fritters from Gina DePalma (it's actually her mother's recipe) would make a fine brunch main dish.
Mom's Pumpkin Fritters
- Makes 15 to 20 fritters -
Adapted from Dolce Italiano by Gina DePalma
Ingredients
1 1/2 cups canned pumpkin
2 large eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup grated Grana Padano or Parmigiano-Reggiano
1/4 cup finely chopped fresh flat-leaf parsley
Finely ground black pepper, to taste
Olive oil, for frying
Procedure
1. Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the pumpkin with a wooden spoon or spatula. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the puree mixture, along with the grated cheese, the parsley, and a pinch of black pepper. Use the wooden spoon or a fork to combine all the ingredients into a light batter; be careful not to overmix it.
2. Heat 1/2 inch olive oil in a heavy saute pan. Drop heaping tablespoons of the batter into the oil, flattening them slightly and turning them when they are golden brown. Fry in batches, cooking for about 2 minutes per side.
3. Drain the fritters on paper towels and serve hot.
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3 Comments:
So this is a savory fritter with pumpkin? Okay well I've got a can of pumpkin that's not earmarked for pie and I'm going to give these a try this week.
I'll give a review when I've cooked them.
esspressomeup at 1:22PM on 11/18/07
I would be inclined to call these pumpkin latkes...
emily20008 at 9:11PM on 11/18/07
I love "frittered" anything, so I'll have to try these. I could see them as a light dinner on top of bitter greens with a bit of gorgonzola and honey. Mmmm.
I'm with you, Ed, in that I'm not the biggest pumpkin pie fan. But last year I had a can of organic pumpkin pie puree sitting around that I stirred in with cooked steel cut oats, a bit of butter and milk and brown sugar, and chopped toasted pecans and it was fabulous (quite the fiber booster too).
Happy thanksgiving!
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swirlingnotions at 5:12PM on 11/19/07