From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
To Make the Fritters
1
Whisk together the melted butter, brown sugar, egg, vanilla, and pumpkin puree in a mixing bowl. Whisk in the milk. In another bowl, whisk the flour, baking soda, baking powder, and spices until combined.
2
Start heating the oil in a heavy saucepan over medium heat. Allow at least 2 inches deep of oil to fry. Heat oil to 350℉ (test using a candy or meat thermometer).
3
Right as the oil comes to temperature, add the flour mixture to the wet ingredients and stir just until no streaks of flour remain. Cover a plate with a paper towel to put the fritters on after they are fried.
4
Using a teaspoon or a small cookie dough scoop, carefully drop spoonfuls of batter into the hot oil, only about 5-6 at a time. Let the fritters cook for about a minute after which they should look quite dark. Give them a gentle nudge with a spoon to flip. Let cook on the other side until they are about the same color as the first. Remove from the oil with a slotted spoon or skimmer onto the paper towel and let the fritters sit for at least 3 minutes to allow the retained heat to finish cooking them in the middle.
5
Repeat the frying process with the remaining batter until all the fritters are fried. Glaze the fritters (recipe below) or simply sprinkle with powdered sugar. Enjoy!
To Make the Glaze
1
In a small saucepan over medium heat, add the granulated sugar, milk, and butter. Bring to a boil for 3 minutes, stirring constantly. Remove from the heat and add the powdered sugar, salt, and vanilla and whisk until incorporated. Dunk each warm fritter in the hot glaze, using a fork to lift out and let the excess glaze drip off. Place glazed fritters on a wire rack with a pan underneath to catch drips.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Chill Your Batter 🧊Refrigerate the fritter batter for at least 30 minutes before frying to prevent spreading and achieve a fluffier, more tender interior with better texture control.
- Bloom Your Spices 🌟Toast the ground allspice, nutmeg, ginger, cinnamon, and cloves in a dry pan for 30 seconds before adding to the batter to intensify their flavors and eliminate any staleness.
- Oil Temperature Precision 🌡️Maintain your frying oil at exactly 350°F using a thermometer; too cool produces greasy fritters, while too hot burns the exterior before cooking the inside through.
- Double-Dunk Glaze Technique 🍯Dip each warm fritter in the vanilla glaze, let it set for 2 minutes, then dip again for a luxurious, thick coating that won't drip off.
- Brown Butter Enhancement 🧈Brown your salted butter before adding it to the batter to develop deep, nutty notes that complement the warm pumpkin spices beautifully.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Knead Some Sweets
Check out more Knead Some Sweets content!Browse Knead Some Sweets recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.