Think: pumpkin-spiced-donuts-meets-churros, but better!
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1 cup Pumpkin Purée
¾ cup All-Purpose Flour
⅔ cup Brown Sugar
1 tbsp. Ground Cinnamon
½ tsp. Salt
Canola Oil for frying
In a large bowl, combine all ingredients except canola oil and mix well using a spatula. Add more flour as needed to form batter.
In a large pan heat canola oil to 375°F. Using an ice cream disher, scoop 2-4 oz. of batter into the center of the pan. Once solid and starting to brown, flip the fritter using a slotted spoon and press down using the back of your spoon.
Once they’re cooked and golden brown on both sides, take them out and drain on a plate lined with paper towels.
Repeat until you’ve used up all your batter.
Serve with a shot of espresso or strong coffee for the ultimate breakfast.
Treat yourself this weekend to a couple of easy and refreshing cocktails. The Italian Negroni is a popular aperitif in South America, while Fernet con Cola is an original creation from Córdoba, Argentina.