These fluffy fritters are soft and melt in your mouth delicious! Each bite is warm and cozy, just like a warm fall blanket.
Serve these sweetly glazed fritters for breakfast, dessert or anything in between!
Normally by this time in September, I have consumed several pumpkin spice lattes, made pumpkin cookies, a few loaves of pumpkin bread and probably even pumpkin pasta.
This year has been different. Perhaps the 90-degree weather has something to do with my pumpkin-less life. I’m just not feeling the whole pumpkin/autumn thing.
I was trying to rally this week and get into the spirit of all things pumpkin, especially with the first day of fall around the corner. I thought I made the PERFECT pumpkin pie. It was thick and had the best-burnt sienna color, however, when I went to slice it, it was raw and totally tasteless (insert sad emoji).
With the pie nestled into the trash, I went back to the drawing board. This time I stuck with something I know…fritters! This pumpkin recipe is based on my peach fritters.
The pumpkin flavor isn’t heavy, but the seasoning makes up for it. I didn’t want these to taste like fried pumpkin bread, rather, I wanted light and airy fritters with a hint of spice!
What does fritter mean
Fritter means to waste time and it means to break into small fragments. Both definitions apply to this recipe you can certainly waste a lot of time eating all these fritters but more accurately, this recipe involves small bits of dough is dropped into hot oil for frying.
How to make fritters
To make the batter, in a bowl combine flour, sugar, baking powder, and salt. In a separate bowl or measuring cup, whisk together milk, eggs, butter, pumpkin, spices, and vanilla. slowly add the wet ingredients into the dry ingredients followed by peeled and chopped fresh peaches.
Place vegetable oil in a deep skillet or stockpot over medium heat. You want the oil to be about 3 inches deep. Heat the oil to 360 degrees.
When the oil comes to temperature, drop small spoonfuls of batter into the hot oil. Bubbles should form around the fritters right away. I like to use a small cookie scoop to spoon out my batter.
Allow the fritters to cook in the hot oil for several minutes are until golden brown. The fritters will be light and buoyant. Drain the fritters on a paper towel-lined baking sheet.
When the fritters have cooled toss them in powdered sugar and serve them with your favorite caramel sauce.
Why are my fritters soggy or greasy?
If you dropped your batter into the oil before it has come to temperature your fritter will take a long time to turn golden brown. In that time it will have absorbed too much oil. this will cause your fritter to be greasy and a bit soggy.
This recipe will work with almost any fruit! While it may seem labor-intensive, this recipe is simple, it just requires time. But like many things that take time, these fritters are worth it!
Can Fritter Batter Be Made Ahead!
You can absolutely assemble your fritter batter a day in advance and keep it stored in the fridge. When you heat your oil, allow the batter to come to room temperature. Then proceed according to the recipe.
How To Store Fritters
Keep your fritters stored in an airtight container on wax paper. Fritters do not have a long shelf life. They will get soft after a day or two. If they are coated in powdered sugar or glaze, then the coating will become sticky and slightly melted.
Fritters are best when eaten the same day. If you know you will not consume them right away, then do not coat them; coat them in powdered sugar before serving.
How to reheat fritters
Arrange leftover fritters on a baking sheet and heat under the broiler on low for just a few minutes. If you have a toaster oven, fritters can be heated in the toaster oven.
Fritters are best served warm and on the same day. If you do not finish your fritters right away place them in an airtight container. Fritters can be stored on the counter for up to one week.
To freeze your fritters, arrange cooled and uncoated on a baking sheet in a single layer. freeze the fritters for about 20 minutes then remove them to a large zip-top bag or an airtight container.
When ready, reheat your fritters as directed above and then cover with your desired coating.
Other Fritter flavors? If you like this recipe, try apple fritters, banana fritters, zucchini fritters, corn fritters, or conch fritters. Keep this recipe as a “base” and you can add almost anything to it to make your own delicious fritter recipe!
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- Vegetable oil
- 2 cup flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 1 1/2 teaspoon pumpkin pie spice
- Powdered sugar
- Place oil in a deep skillet or a stockpot over medium heat (fill the pot with about 3 inches of oil). Heat the oil to about 360 degrees.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, butter, pumpkin, and vanilla
- Stir wet ingredients into dry ingredients just until combined; mix in the pumpkin pie spice.
- Drop spoonfuls of batter into the hot oil, taking care to avoid overcrowding the pot.
- Fry the fritter for 1-2 minutes or until golden, flip and fry the second side.
- when fritters are golden brown, remove them to a paper towel-lined baking sheet to drain.
- Repeat until all the batter has been used.
- Allow fritters to cool.
- Roll each fritter in powdered sugar.
- Store fritters in an airtight container
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 105 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 20mg Sodium 162mg Carbohydrates 20g Net Carbohydrates 0g Fiber 1g Sugar 11g Sugar Alcohols 0g Protein 2g