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Jewish communities around the world enjoy spiced or sweet fried pumpkin fritters. They’re a great tradition this time of year for Thanksgiving or Hanukkah — or both.
Try the Savory Pumpkin Fritters for an appetizer and the Sweet Pumpkin Fritters for dessert for either holiday. The savory ones are spiced with Yemeni hawaij mix (available online and in Middle Eastern, kosher and specialty markets). Or they can be made with curry powder and served with tahini sauce. The sweet ones feature traditional pumpkin pie flavors or an Indian chai masala spice mix. They are served dusted with confectioners’ sugar and would also be nice dunked in chocolate sauce.
Be sure to use canned pumpkin purée (or 1¾ cup homemade), not pumpkin pie filling. The fritters are best served within hours of frying. For a smaller yield, halve all ingredients except the eggs. Beat all three eggs, then measure and use half and reserve half for another use.
Sweet Pumpkin Fritters
Makes 60-70
- 3 large eggs, beaten
- 15 oz. can pumpkin purée
- 1 cup milk or nondairy milk
- 1 tsp. vanilla
- 2½ cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 2 tsp. pumpkin pie spice or chai masala spice mix
- ½ tsp. salt
- Sunflower, safflower or grapeseed oil
- Confectioners’ sugar
In a large bowl mix together eggs, pumpkin purée, milk and vanilla. In a second bowl, stir flour, sugar, baking powder, spice mix and salt. Slowly add dry ingredients to the wet in 3 batches, stirring so each addition is well incorporated.
Pour 1 inch of oil into a heavy soup pot or Dutch oven. Clip on a deep fry or candy thermometer. Heat over medium-high heat until oil reaches 350 degrees F.
Dip a household teaspoon (not a measuring spoon) into batter, until the spoon is about ¾ filled. Use a second spoon to slide batter into hot oil. It should form a fritter about ¾ to 1 inch in size. Working quickly, repeat until you have about 10-15 fritters in the oil (do not crowd), regulating heat to keep at 350 degrees. Fry until bottoms are browned (about 90 seconds to 2 minutes), then turn and fry another 1-3 minutes until the fritters are deep golden brown. Drain on paper towel-lined tray. (Centers should be soft but not raw. Make a test fritter first; once slightly cool, cut it open to check and adjust time if needed.) Add oil if needed. Reheat oil before repeating with next batches. (See frying tips below). Serve dusted with confectioners’ sugar.
Savory Pumpkin Fritters
Makes 60-70 small fritters
- 3 large eggs, beaten
- 15 oz. can pumpkin purée
- 1 cup milk or nondairy milk
- 2½ cups all-purpose flour
- ¼ cup sugar
- 2 tsp. baking powder
- 1-2 tsp. hawaij spice mix for soup or curry powder
- ½ tsp. salt
- Sunflower, safflower or grapeseed oil
- Tahini Sauce for serving
In a large bowl, mix together eggs, pumpkin purée and milk. In a second bowl, stir together flour, sugar, baking powder, hawaij (use 1 tsp. for a milder flavor) and salt. Add dry ingredients to wet in 3 batches, stirring so each addition is well incorporated.
Follow frying directions for Sweet Pumpkin Fritters. Serve with tahini sauce.
Frying tips: Keep temperature close to 350 degrees. Too low, the outside won’t brown. Too high, the outside browns quickly but inside won’t cook. To increase temperature, simply raise heat. To decrease, lower heat, use a flame tamer, take pot off heat for several minutes, or add oil. Use tongs or a large, slotted spoon.
If a deep fry/candy thermometer is unavailable, heat oil until a bit of batter sizzles immediately and bubbles form around it upon contact. If the batter browns immediately, the oil is too hot. If the bubbles don’t form immediately, it is too cold.