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Pumpkin Corn Fritters
Yield: 2-3 dozen fritters 1x
Prep: 15 minsCook: 20 minsTotal: 35 minutes
Units:
Scale:
Ingredients
- 3 ears of cooked corn (or 3 cups frozen corn kernels)
- 2 eggs
- 2/3 cup whole milk
- 1/2 cup buttermilk
- 1 15–ounce can pumpkin puree
- 1 1/4 cups flour
- 2/3 cup fine cornmeal or corn flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- Vegetable or canola oil for frying
- Syrup for dipping and/or powdered sugar for dusting (optional)
Instructions
- On a cutting board, remove corn kernels from cob and set aside.
- In a medium bowl, beat eggs and add milk, buttermilk and pumpkin puree and whip until smooth.
- With a wooden spoon, stir in corn.
- In a separate bowl sift flour, cornmeal, baking powder and salt to combine.
- With wooden spoon, stir dry into wet.
- Heat a cast iron skillet or other heavy bottomed pan and fill to one inch with the oil. Heat to 325 degrees. Heating the oil to the correct temperature and keeping it there is crucial. If the heat is too high, the fritters will get too dark before the inside is cooked and if the heat is too low, the fritters will absorb some of the oil and be greasy. I used a candy thermometer to maintain the correct heat.
- Cooking in batches, with a small one ounce scoop, scoop batter into hot oil pressing each one down as you go with the back of the scoop. Because of the pumpkin puree, the batter is dense and needs to be flattened out a bit to cook evenly.
- Cook for a total of five minutes flipping a few times to brown evenly.
- Remove to paper towels to drain.
- Serve with optional powdered sugar and pure maple syrup.
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