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    Home » Top Amish Recipes » Amish Main Dishes

    Homemade Pumpkin Fritters With Maple Whipped Cream

    Published: Oct 22, 2014 · Updated: Oct 23, 2014 by Kevin Williams | 4 Comments

    Pumpkin Fritters 023 edited copyYum, this is a delicious dish in the autumn.  Of course in October pumpkin seems to find its way into everything, from gas station cappuccinos to gourmet desserts.  Pumpkins are a staple in most Amish gardens.  The fruit (yes, pumpkins are considered a fruit) is very versatile (pumpkin bread, anyone?) and they are fun to grow. Kids love to grow pumpkins, which is why most Amish parents find room for at least a few in the garden.  So, how do you use the fruit?  Breads, rolls, soups, and even pumpkin jelly are common destinations.   Rachel and I tried a pumpkin fritter recipe given to me by an Amish woman in Kentucky.  And they did turn out delicious.  It's really more of a sweet dish than a savory, so we had them one evening for dessert. A splash of maple syrup on them and you get a big "yum" from me! Pumpkin Fritters 002 edited (1) Pumpkin Fritters 004 edited

     

    Homemade Pumpkin Fritters
     
    Print
    Ingredients
    • one 15-ounce can pumpkin
    • ¼ teaspoon salt
    • 1 cup flour
    • 2 tablespoons butter
    • 1 egg, beaten
    • 2 tablespoons vegetable oil
    • 3 tablespoons sugar
    • ½ teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • MAPLE WHIPPED CREAM
    • maple whipped cream
    • ½ pint heavy whipping cream
    • 2 tablespoons pure maple syrup
    • combine the maple syrup and heavy cream in a mixing bowl and mix on high until stiff peaks form
    • a hint for making real whipped cream is to put the mixing bowl in the freezer for a few minutes before you start mixing
    Instructions
    1. In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt.'
    2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat.
    3. Drop spoonfuls of mixture into pan and lightly flatten with a spatula.
    4. Cook until golden, about 4 minutes per side.
    5. Cook in two batches
    6. In small bowl, combine remaining sugar with cinnamon and sprinkle over hot fritters before serving.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. mconrad

      October 22, 2014 at 7:24 pm

      Is this recipe correct?

      Reply
      • Kevin

        October 23, 2014 at 8:45 am

        I think so, Margie, what looks incorrect?

        Reply
        • mconrad

          October 23, 2014 at 9:21 am

          Most ingredients are listed twice, some with different amounts....

        • Kevin

          October 23, 2014 at 9:54 am

          Oops that was a formatting issue, I fixed it, Margie, thanks!

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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