Pumpkin Fritters

Savory pumpkin fritters made with canned pumpkin puree dropped by spoonfuls into hot fat and fried until they’re golden and crisp on the outside, custardy in the center. Don’t expect a sweet pumpkin pie experience here. The recipe takes pumpkin in its other historical direction: as a savory ingredient, seasoned with just salt and pepper, served alongside ham or crisp bacon as a substantial brunch or supper side.

Savory pumpkin has older American roots than the modern dessert version. Colonial cooks used pumpkin in stews, soups, and breads long before pumpkin pie became the default treatment. These fritters are a direct descendant of that tradition, where the squash plays a vegetable role rather than a sweet one.

Adding the baking powder last is the small but important detail. The leavening starts working the moment it hits the wet batter, so getting the fritters into the fryer quickly after that final stir is what gives them their puffy, light texture.

Pro Tips

• Heat the oil to a steady 375°F (190°C). Cooler oil makes greasy, leaden fritters
• Use a tablespoon scoop or two spoons for uniform fritters that fry evenly
• Don’t crowd the fryer. Too many at once drops the oil temperature and you end up boiling rather than frying
• Drain on paper towels and salt while still hot. Salt sticks to warm grease and won’t fall off

Variations

• Add a teaspoon of fresh chopped sage or thyme to the batter for a more herbaceous fall fritter
• Stir in 2 to 3 tablespoons of crumbled cooked bacon directly into the batter for built-in smokiness
• For a sweet version, add 2 tablespoons of sugar and ½ teaspoon cinnamon, then dust with powdered sugar after frying