I have to warn you: the next posts will be sweet ones! It is partly due to the Christmas time and partly due to sweet things I made for two Ph.d. defence parties in the institute. And I will start with one of those recipes. It was part of the pumpkin buffet we whipped up for one of my former colleagues who is a pumpkin lover. This year, writing and defending her thesis kept her away from enjoying the pumpkin season and so we decided to cook everything with pumpkin for her. We had baked pumpkin, pumpkin soup, pumpkin pie and a savory pumpkin tart and I made pumpkin ice cream and  baked Pumpkin chocolate cake and pumpkin fritters for her.

The pumpkin fritters are very much my own style as I worked with yeast instead of baking powder. A bit of sourdough gives them a deeper flavour, but this is optional. Turned either in powdered sugar or cinnamon and sugar they taste best when still warm. But even the next day they are still a treat!

Pumpkin Fritters

Dough

• 250g Pumpkin puree
• 60g Egg (1 Egg Size L)
• 7g fresh yeast
• 25g sugar
• 30g Butter
• 2g  Salt
• 10g Sourdough (optional)
• 1/2 Tsp. cinnamon
• 1/2 Tsp. Ginger
• 1/4 Tsp. Nutmeg
• 1/4 Tsp. Allspice
• 200g Flour Type 550

for frying

• 1kg frying fat

For Coating

• Powdered sugar or sugar and cinnamon

Mix all ingredients for the dough for 5 min.

Let rise for 1 hour.

Now heat the fat to 170°C. Take some dough with two teaspoons and put it into the hot fat. Fry for about 6-8 min, turning the fritters after half of the time. Place the fritters on some kitchen paper to soak up of the fat, then turn them still warm in sugar.