The first leaves are falling, there's a crispness to the air, October is just around the corner... so of course that makes me want to cook up something pumpkin!
This recipe was inspired by one that took way more time than I had, plus it required regular flour and I wanted to be able to make this gluten free. With some creative kitchen chemistry, and a little experimentation (hooray for food science!), this is the delicious end product.
It only takes 30-45 minutes from start to finish, so why not fry up a few fritters for a fall feast?
Gluten Free Pumpkin Fritters
In a large bowl, combine:
1 lb pumpkin puree
1 egg
1/2 to 1 cup gluten free flour (I used Bob's Red Mill. Standard all purpose flour works fine)
Add the flour slowly until the consistency looks like cake batter. I use homemade pumpkin puree, which has a higher liquid content than canned pumpkin (and thus requires more flour to make the batter come together). See the photo below for consistency at this step.
Add to the bowl, and stir until well combined:
1/2 tsp PER 1/2 c. flour baking soda (ie for 1 cup flour, use 1 tsp; for 1 1/2 cup flour, use 1 1/2 tsp)
1/4 cup chopped parsley
1 tsp salt
Fresh ground pepper
In a pot on the stove top, heat on medium-high 1/2 inch oil (I like avocado). You could use 1 inch and not need to flip the fritters, but I'm cheap and don't like using more oil than necessary.
When hot, drop batter in by the spoonful. Flip when the bottom is golden. Cook second side until golden.
Serve hot! I eat them straight up, but they go well with pretty much any dipping sauce, from good ol' ketchup to paprika aioli.
Here's what your batter consistency should look like:
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