One thing, good or bad, about participating in blog link parties is the exposure to all those NUMMY recipes. One caught my eye last week, fritters using pancake mix.
Low and behold, my freezer holds quite a bit of fresh baked PUMPKIN for baking, and my pantry holds several boxes of pumpkin spice pancake mix. So, I just had to try it.
If you want to learn how to make your own fresh pumpkin, directions are HERE.
I cobbled this recipe together just for us, we are trying to watch cholesterol and sugar intakes, so this was suppose to make a bunch of small servings.
My vintage enameled pan is the perfect size for hot anything!
Fresh Healthy Pumpkin Fritters Canola/Corn Oil at 350 degrees
Add to Bowl: 1 cup of (don't add anything but water) pumpkin spice pancake mix
3/4 cups of Old Fashioned Oats
combine in: 2 Tbsp of white or brown sugar or sweetner
1 tsp of cinnamon or more
1/2tsp of nutmeg
(optional) 3/4 cup of nuts
Beat together: 1 egg or egg equivalent
1 cup of fresh baked pumpkin or canned pumpkin (I freeze mine--directions HERE)
mix together with 1 tsp of vanilla
Add all to dry ingredients and mix together by hand until combined well. Dough should stick to an upside down spoon. If it is too stiff, add more pumpkin---or a bit of water.
Let the dough rest for a few minutes while your corn/canola oil gets to temperature of 350 degrees.
I use a small ice cream type scoop dipped in the oil or 2 Tbsp of batter and drop the round dollop of batter into the oil. The fritters cook fast, turn each until both sides are golden brown.
Watch your temperature on the oil adjusting the heat if needed.
This small recipe made two pan fulls. Cooking time was about 3-4 minutes.
Scooping them out and letting them drain, then dump them on paper toweling to soak up some of the excess oil. I sprinkled them with some powder sugar, you could leave them plain or roll in cinnamon and sugar.
They really were very tender and light---I was worried they were raw---but they were perfect inside.
The coffee pot was on....and of course they had to be taste-tested.
My Taste Tester...well, it really isn't really healthy to eat 8 or more...but he did, and declared them excellent.
Too easy, and I will make some again for the family on the weekend when they come for a visit, and keep my Taste Tester at a lower limit.
From our Fall Home to yours!
WHAT IS COOKING IN YOUR FALL KITCHEN?
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Thanks ALWAYS for visiting!
Thanks ALWAYS for visiting!
I will try and respond to every comment and answer every question.Thank you for your cooperation, Sandi Magle
I will try and respond to every comment and answer every question.
Thank you for your cooperation,
Those sound good, Sandi. I don't think I've ever had a pumpkin fritter! Very fallish!ReplyDelete
Hi, Jeanie. They are scrumptious!!!, I think it is the vanilla and nutmeg with the cinnamon...might be my Danish heritage that compels that! SandiDelete
I've never heard of these before but they look so good, Sandi! I can't wait to try them. My family loves little nibbles like these and powdered sugar makes everything better so I know these will be a huge hit! Thanks for the recipe! Hugs, CoCoReplyDelete
Hi, CoCo...we have so much pumpkin and squash available from the garden, I just had to try it with the pumpkin pancake mix. You could make them with regular pancake mix, just kick up the spices a bit more! Hugs, SandiDelete
We don't tend to eat much pumpkin in the UK but I really like the idea of these. They would be perfect Autumn nibbles for when I have friends over.ReplyDelete
Hi, Cherie. Do try them with some of your Waltham/butternut squash---I'm sure you would get a similar result! And I put Oats in everything, lol. Hugs, SandiDelete
Thanks so much for stopping by and for your kind words!! These look yummy and apparently they were quite good!! Lol!
Thanks, Debbie. Very light and tasty and with the oats and pumpkin, almost 'light'. I know I had to control myself, poor hubby, I will have to hide them from him. Good luck on your new healthy approach to living, it's hard in fall when we want to pack on pounds to hibernate, lol. Hugs, SandiDelete