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Pumpkin fritters

Recipe from: 24 October 2011

Ingredients 16
Servings 20
Time 00:15


  • Creme anglaise:
  • 2
    cups whole milk
  • 1/2
    vanilla bean - split lengthwise and seeds scraped
  • 1
    orange zest
  • 6
    large egg yolks
  • 1/2
  • 2
    orange liqueur - optional
  • Pumpkin fritters:
  • 500
    pumpkin - peeled
  • 120
  • 1/2
  • 1
  • 2
    baking powder
  • 2
  • vegetable oil for frying
  • cinnamon sugar for dusting


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.



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