PUMPKIN FRITTERS
Plump little pumpkin fritters with a hint of curry.
Provided by dakota kelly
Categories Side Dish Vegetables Squash
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
- Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 4.9 g, Cholesterol 7.8 mg, Fat 37 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.8 g, Sodium 139.5 mg, Sugar 0.4 g
PUMPKIN ZEPPOLE ~ FRITTERS
Pumpkin Zeppoles are a family favorite this time of year as it takes the classic Italian Zeppole and adds a fall flair to it and then is deep-fried and sprinkled with powdered sugar.
Provided by Melissa
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, mix the flour, baking powder, and salt together.
- In another bowl, whisk the eggs, pumpkin, milk, and melted butter until blended.
- Add to the dry ingredients and mix until all ingredients are blended. Do not over mix.
- In a deep skillet or deep fryer, heat your oil until water sizzles when splashed into the oil.
- Drop the batter by using an ice cream scoop, a few at a time.
- Fry 1 1/2-2 minutes per side until golden brown.
- Drain on paper towels, dust with powdered sugar.
- Serve warm & Enjoy!.
Nutrition Facts : Calories 89 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PUMPKIN RICOTTA ZEPPOLE
Soft and fluffy Pumpkin Ricotta Zeppole rolled in cinnamon sugar. These deep fried Italian doughnuts are perfect for the holidays or any other day.
Provided by Marisa
Categories Dessert
Number Of Ingredients 13
Steps:
- Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl, use an electric mixer to beat together the ricotta cheese and the eggs just until fairly smooth.
- Add the pumpkin purée and vanilla extract to the ricotta mixture and mix till well combined.
- Stir the flour mixture into the ricotta mixture until thoroughly combined.
- In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. (A candy thermometer comes in handy)
- Avoid having the oil drop below 350 degrees F as this will render a soggy doughnut. And you'll also want to avoid the oil exceeding 375 degrees F. as too high of a temperature will quickly darken the doughnut while leaving the inside under cooked.
- Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
- Fry the zeppole for about 1 1/2 to 2 minutes, turning often until they are puffy, fluffy and golden brown. You'll need extra time for larger sized doughnuts.
- Use a slotted spoon to remove the zeppole from the pot and transfer them to a tray lined with paper towels.
- Repeat until you have used up the remaining batter.
- When done roll the zeppole in the cinnamon sugar, turning to coat all over and serve while still warm.
Nutrition Facts : Calories 521 kcal, Carbohydrate 79 g, Protein 19 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 182 mg, Sodium 322 mg, Fiber 3 g, Sugar 41 g, ServingSize 1 serving
PUMPKIN ZEPPOLE
As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.
Provided by Chef John
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 27.4 g, Cholesterol 55.3 mg, Fat 14.8 g, Fiber 1.2 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 327.1 mg, Sugar 7.1 g
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