Friday, October 29, 2010

Pumpkin and Corn Fritters

These fritters were not only delicious but also surprisingly easy to make. I made these fritters for our pumpkin-themed tailgate. One shortcut I took was using frozen corn kernels rather than cutting corn from the cob. Using the frozen corn, I only had to thaw it in a colander while I prepared the batter. When it’s time to fry, use a candy thermometer to help you keep the temperature just right. I used a small cookie scoop to drop the batter into the hot oil, and it only took minutes for the fritters to puff up and brown to a beautiful golden color.

The flavor was spot-on perfect! The fritters are tasty enough to eat plain, or you can dress them up with maple syrup and powdered sugar. Either way, they won’t last long!

Source: Pumpkin and Corn Fritters, Emeril Lagasse


2 teaspoons vegetable oil

1 tablespoon unsalted butter

1 cup fresh corn kernels cut from the cob

½ teaspoon salt

⅛ teaspoon white pepper

1 (15-ounce) can pumpkin puree

3 tablespoons dark brown sugar

2 eggs, lightly beaten

¼ teaspoon ground cinnamon

Pinch ground cloves

⅛ teaspoon ground nutmeg

1 cup all-purpose flour, sifted

½ cup cake flour, sifted

1 ½ teaspoons baking soda

6 cups vegetable oil, for frying

Cane syrup or maple syrup, for drizzling

Powdered sugar, for garnish


Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with ¼ teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 degrees F.

In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.

To serve, pile the fritters onto a serving plate and drizzle with syrup. Sprinkle with powdered sugar and serve while hot.

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