WEEKDAYS 1e|12c|p

Pumpkin Corn Fritters

Daphne Oz
|
Servings: 8
|
easy
|
1 to 30 min

These lightly spiced delights, made with pumpkin puree and a gooey honey glaze, simply taste like autumn.


  • Ingredients
  • step-by-step directions
Ingredients
Pumpkin Corn Fritters
  • 1 15- ounce can Pumpkin Puree
  • 1 7- ounce can Whole Kernel Corn (drained)
  • 2 Eggs
  • 1 1/2 cups Self-Rising Flour
  • 1/2 teaspoon ground Cumin
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne Pepper
  • Salt and freshly ground Black Pepper
  • toasted Pumpkin Seeds to garnish
  • Vegetable Oil
For the Warm Honey Drizzle:
  • 1/3 cup Honey
  • 1 teaspoon Cumin Seeds
  • 1/4 teaspoon Cayenne Pepper
Directions
  • Heat a deep cast iron pan with a few inches of vegetable oil to 350F.
  • In a large bowl, combine the pumpkin, corn and eggs and whisk to combine. Add the flour, cumin, paprika, cayenne pepper, and season with salt and pepper. When the oil is to temperature carefully drop in heaping tablespoons of batter, making sure not to over crowd the pan. Gently flip when the bottom is crispy and allow to cook on the second side. The fritters should cook in 2 to 3 minutes. Garnish with pumpkin seeds and top with Warm Honey Drizzle and serve.
  • Alternatively, preheat oven to 375F. Grease a baking sheet or line with parchment. Drop heaping tablespoons of batter about 2 inches apart and bake for 10 to 12 minutes.
  • For the Warm Honey Drizzle: Toast the cumin seeds in a non-stick skillet over low heat for 2 minutes. Add the honey and cayenne and allow to warm.

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