Makes about 48 small fritters
Homemade pumpkin puree lends a depth of flavor to this recipe. See the note below for making your own.
These fritters cook up quick and are best served hot, so wait until guests start arriving to make them.>
1 1/2 cups all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
8 ounces ricotta cheese, well drained
1/2 cup pureed pumpkin
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Canola oil, for frying
Confectioner's sugar, for garnish
1. Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375ºF degrees.
2. Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
3. Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
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I discovered it on the lower east side on my birthday last year.
4. Drop a scant teaspoon of the mixture at a time into the heated oil. Fry until light golden brown, about 30 seconds on each side. Drain on a parchment lined baking sheet.
5. Pile drained fritters on a platter and sift powdered sugar over the top if serving for dessert, or with a ramekin of savory jam.
PUMPKIN PUREE: Cut a small pie pumpkin (also called sugar pumpkins) in half, scoop out the seeds and place cut side down on a rimmed baking sheet. Bake at 400º until flesh is tender when pierced with a fork, about 30 to 40 minutes depending on the size. Let cool completely, then scoop out flesh and add to the work bowl of a food processor. Process until smooth. Spoon into a cheesecloth-lined strainer set over a bowl for 10 minutes to let any excess water drain.