I stepped outside to grab the newspaper when my face was promptly met with a light snap of cold…the first real chill of the season.
So upon returning to my kitchen, there was no question that the aromas of strong dark coffee with a hint of cinnamon and my seasonal favorite spiced pumpkin candle would perfume the air within minutes. And the recipe I would tackle would be as warming and comforting as a chenille wrap on a cold autumn’s day.
Why do fritters come to my mind when seeking comfort? Does that happen to you, too? And luckily, because we can’t leave the grocery store these days without stocking up on fall pantry staples, I knew I had pumpkin puree at the ready…which meant – Pumpkin & Nutmeg Fritters with Vanilla Cream was soon to be born.
Of course, if you have fresh puree, you can use that, but canned works just as well and proves convenient (especially) for days like this.
And what’s a fritter without its dipping sauce. Am I right?
I happened to have some heavy whipping cream left over from a tiramisu I made recently so homemade whipped cream it was. But not your typical whipped cream, this one needed to pack more of a flavor punch than usual. Not that ‘the usual’ isn’t perfect – I just wanted a little more – so I increased the measure of vanilla and added a little confectioners’ sugar to the cream. Success.
This recipe comes together pretty seamlessly. Once your wet and dry ingredients are combined it’s just a matter of heating about a half inch of olive oil in a heavy bottomed sauté pan and dropping scant tablespoons worth of pumpkin mix into the oil.
Cook for about two minutes on each side, pressing and flipping as you go. Once you see the color go from light orange to a deep russet after about four minutes, they’re ready.
This recipe did not come together without its trial. The flavor from my first batch was agreeable, however, a little more savory than I wanted. Since I was going for more a dessert-style fritter, I added a small amount of sugar, which was by no means an avalanche but a light snowfall of sweet that produced the exact flavor I was going for. I made a few more adjustments and I was in business.
With apple being the star these days, it’s fun to give the ever-so-flexible fritter some options.
These puffy little pumpkin pie flavored beauties are super easy and so satisfying.
Buon Appetito!
PrintPumpkin & Nutmeg Fritters with Vanilla Cream
- Category: Dessert
Ingredients
- Vanilla Cream
- 1 cup heavy cream
- 1 Tbsp. vanilla
- 2 tsp. confectioners’ sugar
- Pumpkin-Nutmeg Fritters
- 1 1/2 cups (15 oz.) canned pumpkin
- 2 large eggs
- 1 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. freshly grated nutmeg
- 1 tsp. kosher salt
- 1/4 tsp. finely ground black pepper
- Olive Oil for frying
Instructions
- In a medium sized bowl, using a hand mixer, whip heavy cream with vanilla and confectioners’ sugar until stiff peaks form.
- Cover and place cream in the refrigerator until needed.
- In a medium bowl, place the pumpkin puree.
- In a separate bowl, lightly beat the eggs with a fork then stir into the pumpkin.
- In another bowl, whisk the flour, sugar, baking powder, nutmeg, salt and pepper.
- Add the dry ingredients to the puree mixture and combine to form a light batter.
- Heat about 1/2 inch olive oil in a heavy sauté pan.
- Drop scant tablespoons of batter into the oil, flattening them slightly and turning as they become golden.
- Fry in small batches, cooking for about 2 minutes on each side.
- Drain the fritters on paper towels and serve warm with vanilla cream.
Ciao!
Kari Peters says
Anything crunchy fried hits the comfort spot! I love the hint of nutmeg and the final touch with the whipped cream!
Annie says
It’s a great treat for our chilly fall days! Thanks, Kari! 🙂
asha Shiv says
These sound so heavenly. I can eat deep fried stuff everyday and this just hits a spot. This season it’s all about pumkin. Such a nice way to incorporate them.
Pinnin and trying them for sure.
xoxo
Annie says
Thanks for your sweetness, my friend! Don’t you just love pumpkin? And fritters?! xoxo
Ben Maclain | Havocinthekitchen says
O. My. Goodness. Even though I’m not a huge fan of fritters, these bad little guys look fantastic and so tempting! Do you accept any new fans?:) Well done, Annie!
Annie says
Why thank you, sir! Of course! 🙂
karrie @ Tasty Ever After says
Yes to fried dough!!!! Fritters are already so awesome and then you make them taste like pumpkin pie and then you add vanilla cream!?!? Totally thinking of making these fritters for Thanksgiving dessert for something different this year.
Annie says
I am with you! Yes to fried dough! Thank you, my dear!
Kathleen | Hapa Nom Nom says
I’ll take all of them please! Every single one! As if I didn’t think just the fritters alone were amazing enough, there’s a vanilla cream too?! You’re killing me over here, Annie! Talk about some serious belly rumbles going on.
Annie says
Love it…I think I heard the rumbles clear across the country! Thanks, my friend!
Kevin | Keviniscooking says
A YouTube video on this page has been stopping me from scrolling down and making a comment on these beauties! I will not be deterred!
I opened another window and here we go…
Wow, you are so right in the comfort food department, love these. While I have a fritter post coming it’s a savory one and unlike this sweet one. Pinned this beauty!
P.S. As the temp here is again another 94°F, I must now go turn on my solar powered, guilt free air conditioner. I wish it would be cold here, even a little rain would be a nice change. 🙂
Annie says
Oh no…that’s not good! Glad you were able to get through – you know I always love to hear from you! Okay – now I’ll be dreaming of your savory bites…can’t wait! Stay cooool, my friend!
Shashi at RunninSrilankan says
And now all I can think of are fritters – these fritters! Dang – your photos make me wanna chew my way through my screen – ouch!
Annie says
Hahahah! That’s great! Thanks, dear! 🙂
Geraldine | Green Valley Kitchen says
There remind me of bombolinis, Annie, which I love. The pumpkin and nutmeg flavoring is so perfect for fall. Love the vanilla cream dipping sauce, too. Pining to try soon!
Annie says
Oh yes, I can see that! Darn, I should have filled them – hmmmm, caramel sauce? Thanks so much, my friend! 🙂