Puerto Rican Pumpkin Fritters
Think: pumpkin-spiced-donuts-meets-churros, but better!
- Servings 4
- 25 mins.
- 1 cup Pumpkin Purée
- ¾ cup All-Purpose Flour
- ⅔ cup Brown Sugar
- 1 tbsp. Ground Cinnamon
- ½ tsp. Salt
- 1 Egg
- Canola Oil for frying
- In a large bowl, combine all ingredients except canola oil and mix well using a spatula. Add more flour as needed to form batter.
- In a large pan heat canola oil to 375°F. Using an ice cream disher, scoop 2-4 oz. of batter into the center of the pan. Once solid and starting to brown, flip the fritter using a slotted spoon and press down using the back of your spoon.
- Once they’re cooked and golden brown on both sides, take them out and drain on a plate lined with paper towels.
- Repeat until you’ve used up all your batter.
Serve with a shot of espresso or strong coffee for the ultimate breakfast.