Name: Pumpkin fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 2 milk; 1/2 vanilla pod, split, seeds scraped; 1 tsp orange zest only; 6 eggs large, yolk only; 1/2 cup sugar; 2 Tbs orange liqueur; 500 g pumpkin peeled; 120 g flour; 1/2 tsp salt; 1 tsp cinnamon ground; 2 tsp Baking powder; 2 eggs; vegetable oil for frying; cinnamon sugar

Recipe Disclaimer

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Ingredients (14)

2	milk
1/2	vanilla — pod, split, seeds scraped
1 tsp	orange — zest only
6	eggs — large, yolk only
1/2 cup	sugar
2 Tbs	orange liqueur

Pumpkin fritters:

500 g	pumpkin — peeled
120 g	flour
1/2 tsp	salt
1 tsp	cinnamon — ground
2 tsp	Baking powder
2	eggs
	vegetable oil — for frying
	cinnamon — sugar

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Method:

Creme anglaise:

in a medium pot, bring the milk, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean and zest.

In a bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot milk, and whisk until well incorporated. Add the egg mixture to the pot with the remaining milk and cook, stirring, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl to cool. Add the orange liqueur if you wish.Cover with plastic wrap, to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.

Pumpkin fritters:

Cut the pumpkin into chunks and cook in water until very soft. Drain and allow to cool. Place all the ingredients, including the pumpkin into a blender and blend. Heat the oil in a saucepan and when the oil is hot, drop spoonfuls of the batter into the oil. When golden brown on both sides, take out of the oil and drain. Dust with cinnamon sugar and serve with the Orange Creme Anglaise.

Reprinted
with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.