Ingredients
Scale
- Vanilla Cream
- 1 cup heavy cream
- 1 Tbsp. vanilla
- 2 tsp. confectioners’ sugar
- Pumpkin-Nutmeg Fritters
- 1 1/2 cups (15 oz.) canned pumpkin
- 2 large eggs
- 1 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. freshly grated nutmeg
- 1 tsp. kosher salt
- 1/4 tsp. finely ground black pepper
- Olive Oil for frying
Instructions
- In a medium sized bowl, using a hand mixer, whip heavy cream with vanilla and confectioners’ sugar until stiff peaks form.
- Cover and place cream in the refrigerator until needed.
- In a medium bowl, place the pumpkin puree.
- In a separate bowl, lightly beat the eggs with a fork then stir into the pumpkin.
- In another bowl, whisk the flour, sugar, baking powder, nutmeg, salt and pepper.
- Add the dry ingredients to the puree mixture and combine to form a light batter.
- Heat about 1/2 inch olive oil in a heavy sauté pan.
- Drop scant tablespoons of batter into the oil, flattening them slightly and turning as they become golden.
- Fry in small batches, cooking for about 2 minutes on each side.
- Drain the fritters on paper towels and serve warm with vanilla cream.