x

Email this Recipe

Sunday Brunch

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.

Sunday Brunch: Pumpkin Fritters

Loading text goes here What's This? OK

About This Recipe

Yield:15 to 20 fritters
This recipe appears in: What Fall Foods Are You Excited For? In Season: Pumpkin

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

Procedures

  1. 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. 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. 3

    Drain the fritters on paper towels and serve hot.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: