Pumpkin Fritters
Fritters with Bourbon Cream Cheese Glaze are the perfect
treat of the season. A fall breakfast, brunch, or dessert.
Ingredients---For the Fritters Vegetable oil for frying 1 cup all-purpose flour 1 1/4 tsp baking powder 2 tbsp brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 cup pumpkin puree 1 large egg 1 1/2 tbsp milk 1 tbsp butter melted 1 tsp vanilla extract
For the Bourbon Cream Cheese Glaze---4 oz cream cheese room temperature 1 tbsp bourbon more or less to taste 1 cup conf 1/2 cup brown sugar 1/2 tsp vanilla extract 1-2 tbsp milk option
Instructions For the Fritters--- Heat on med about 2 inches of vegetable oil. Combine the flour, baking powder, cinnamon, nutmeg, and salt. In a larger bowl, add the pumpkin puree, milk, egg, brown sugar, and vanilla. Using a whisk or an electric hand mixer, whisk the mixture until it is thoroughly combined. Begin adding the flour mixture, half at a time, into the pumpkin mixture. Stir it together until it is fully combined. Batter should be on the thick side.
Use a tablespoon, or a small cookie scoop to add the fritter mixture to the hot oil. Do not overcrowd the pan, depending on the size, add 3-4 fritters at a time. Cook fritter for 2-3 minutes and use a slatted spoon to gently turn it over. Cook an additional 3 minutes, or until they are golden brown. Remove them from the oil and place them on the paper towels to drain excess oil.
For the Glaze---While fritters are frying, mix ing, excluding milk. Whisk to thoroughly combine. If too thick, slowly whisk in teaspoon of milk to desired consistency.
Notes--If you have any leftover (hah), reheat on baking sheet in oven on low-broil 3-5 min.