Homemade Pumpkin Fritters With Maple Whipped Cream

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! 

Homemade Pumpkin Fritters

 

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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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