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Pa. Dutch Pumpkin Fritters Recipe

Guest Author - Sandy Moyer

Pa. Dutch Pumpkin Fritters

  • 1-1/2 cups flour
  • 1/3 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1 egg, lightly beaten
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 2 T. vegetable oil
  • 1/2 tsp. vanilla
  • oil for deep frying



  • 1/2 cup sugar
  • 1 tsp. cinnamon

Preparation -
In deep fryer or heavy skillet, heat vegetable oil for deep frying to 375ș. Meanwhile, in large mixing bowl, mix the flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together; set aside. In a separate bowl, combine the lightly beaten egg, pumpkin puree, milk, vegetable oil, and vanilla together. Mix until thoroughly blended. Add the dry ingredient mixture and stir, just until moistened. Drop by rounded teaspoons full into the hot oil, about 5 at a time. Fry for about 3 minutes, turning over after about 1-1/2 minutes. Fry until the pumpkin fritters are evenly golden brown all around. Drain on white paper towels. In a shallow bowl, mix 1 cup sugar and 1-1/2 teaspoons cinnamon together. Roll the warm fritters the sugar/cinnamon mixture. Serve warm. Makes about 3 dozen small round pumpkin fritters.


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Fall is For Pumpkins
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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