INGREDIENTS:

1 Honey Pie Pumpkin

2 cups All-Purpose Flour                            1 ½ cups Milk

4  tsps. Baking Powder

½ tsp. Salt                                               Oil for Deep Frying

4 Tbsps. Sugar

2 tsps. ground Cinnamon

½ tsp. ground Cloves                               Maple Syrup for Serving

1 tsp. Nutmeg

½ tsp. ground Ginger or 2 tsps. minced fresh Ginger

 

DIRECTIONS:

1. Cut a small portion from the top of the Pumpkin and remove the seeds.
2. Slice the Pumpkin into fourths; use a serrated paring knife to remove the skin.
3. Wash each Pumpkin quarter, being sure to remove any fibrous threads still attached. Cut each quarter in half again.
4. Use the food processor fitted with the medium-slicing blade to shred each Pumpkin piece. Set aside.
5. In a small bowl combine the Flour, Baking Powder, Salt, Sugar and Spices. Set aside.
6. In a large bowl, beat the Eggs with the Milk; beat in the Flour mixture and continue beating until the mixture is smooth.
7. To cook the Fritters, fill a wok with about 3-4 inches of oil or use a deep fryer (follow manufacturers directions). Heat the oil to 375.
8. Add the shredded Pumpkin to the Batter and gently mix until all the Pumpkin is well coated.
9. Line a pan with paper towels or paper bags turned inside out.
10. Use a tablespoon or food scoop to gently and carefully drop the Battered Pumpkin into the Hot Oil.
11. Cook the Fritters until they become slightly darker than golden brown. Cook on both sides, then drain on the
12. Serve while still warm with pure Maple Syrup or Honey.

 

Yield – Apprx. 6-8 Servings