Today is Halloween, and we’re about to say farewell to October. Where has this month gone? I don’t know. These past few weeks have been very busy for me, and sadly I have been further and further away from the kitchen. Still, I wanted to make a pumpkin pie to celebrate fall – and what better way to make a pie than to use fresh pumpkin, and thus to make use of one of the most popular fruits of the season?
Earlier this week I bought a pumpkin from the local grocery store. I peeled it, took the seeds out and finely chopped it in the blender:
I quickly ran out of time to make the pie however, so I put the chopped pumpkin in a plastic bag and stored in the fridge for the next few days. Today I wanted to make something quick with the pumpkin, so I gave up on the idea to make a pie and decided to make pumpkin fritters instead. This is a very easy dessert, which can be made in virtually no time at all. I also like to make a savory version of this recipe with zucchini, which I will post here soon.
2 cups chopped pumpkin
2/3 cup granulated sugar
4 tbsp unsalted butter
1 tbsp ground cinnamon
Melt the butter in a pot over low heat. Add the pumpkin slowly and let it cook for about 5-10 minutes, stirring occasionally, until the pumpkin has softened:
Add the sugar:
Also add the ground cinnamon, and cook the mixture for a few more minutes:
While the pumpkin mixture is cooling down, make the batter:
1 cup flour
1 cup milk
3 eggs, beaten
Combine the eggs with the milk, and then slowly add the flour, making sure the mixture does not have lumps. I mixed these ingredients with a wooden spoon, but you can use a hand blender for faster and better results.
Add the pumpkin and stir vigorously (or use the hand blender) to create a homogeneous mixture:
Heat up vegetable oil in a pan, over a low to medium heat. Drop small portions of the mixture into the hot oil using a spoon:
When the bottom is golden brown you can turn the fritters over and fry them for a few more minutes, adding extra oil if necessary:
I did not have a lot of time for decoration, but I still wanted to make the fritters look festive, so I sprinkled powdered sugar on top and added whipped cream. I also remembered I had some blueberry syrup in the fridge, so I poured it over the fritters. I finished off with a few unsalted chopped cashews, for extra texture:
And so, in very little time, I had a seasonal dessert ready for Halloween night.
I hope you all enjoy a peaceful evening, with lots of treats and hardly any tricks. Happy Halloween! 🙂