I’ve been pretty pumpkin-deprived all day. Really, I’m not sure when the last time I had pumpkin something besides those marshmallows was. Unless you include that Pumpkin Spice Latte from Starbucks where they decided my name was Terra.
So tonight’s meal is chicken sauteed in garlic and herb butter (thank you, Land O Lakes) with a side of pumpkin fritters. This recipe is a mix of two that I saw, one for Squash it Out Fritters and the other for Chinese Pumpkin Pancakes.
1 cup pumpkin puree (I used LIbby’s but don’t confuse the puree with the pumpkin pie mix!)
1/3 cup all-purpose flour
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ground cinnamon
other spices (ginger, nutmeg, cayenne) to taste
*If you want a sweeter fritter you can also add some brown sugar into this
Panko, bread crumbs, or sesame seeds for a crisp outside
Canola or vegetable oil for frying
1. Pour oil into a frying pan and turn on medium heat. You don’t want the oil to be too hot otherwise the outside of the fritter will be nice and brown and the inside won’t be cooked through.
2. Mix all ingredients together in a bowl and season to taste. The mixture will be a little tacky and stick to your hands.
3. Scoop pumpkin mix with a small spoon, shape into patties, and coat in panko or other breading of your choice
4. Fry the patties, turning them over when a golden brown on the outside. Try not to over crowd the frying pan otherwise the oil temperature will cool too much.
5. When golden brown on both sides, remove each patty-turned-fritter from the oil placing on a plate lined with paper towels to let the oil drain.
6. Once done, sprinkle seasoning of choice on top for additional flavor, if desired. I added garlic powder and a little bit of salt.
And voila! Well, my fritters and chicken kind of look the same in this picture but they were delicious.