Puerto Rican Pumpkin Fritters

Think: pumpkin-spiced-donuts-meets-churros, but better!

  • Servings 4
  • 25 mins.
  • Easy

Recipe

Ingredients

  • 1 cup Pumpkin Purée
  • ¾ cup All-Purpose Flour
  • ⅔ cup Brown Sugar
  • 1 tbsp. Ground Cinnamon
  • ½ tsp. Salt
  • 1 Egg
  • Canola Oil for frying

Directions

  1. In a large bowl, combine all ingredients except canola oil and mix well using a spatula. Add more flour as needed to form batter.
  2. 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.
  3. Once they’re cooked and golden brown on both sides, take them out and drain on a plate lined with paper towels.
  4. Repeat until you’ve used up all your batter.

Pro Tips

Serve with a shot of espresso or strong coffee for the ultimate breakfast.

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