Yum, 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!
- 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
- In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt.'
- Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat.
- Drop spoonfuls of mixture into pan and lightly flatten with a spatula.
- Cook until golden, about 4 minutes per side.
- Cook in two batches
- In small bowl, combine remaining sugar with cinnamon and sprinkle over hot fritters before serving.
Is this recipe correct?
I think so, Margie, what looks incorrect?
Most ingredients are listed twice, some with different amounts....
Oops that was a formatting issue, I fixed it, Margie, thanks!