Pumpkin-Corn Fritters P Yield: 25 Fritters
The goal for this recipe was to create a dish that would satisfy the menus for both Chanukah and Thanksgiving. Pumpkin and corn signify Thanksgiving. Add a little cinnamon, allspice and ginger, turn it all into fritter batter, fry and you have the requisite oil for Chanukah. Taste the pumpkin before you start to add the spices and honey. Adjust the measurements accordingly. The fritters are best when eaten right after they’ve been fried. They won’t last longer than that anyway!
2 cups puréed fresh pumpkin
1 tablespoon cinnamon
¾ teaspoon ginger
½ teaspoon allspice
½ teaspoon salt
1 teaspoon honey
15.5 oz. kernel corn-drained (about 2 cups)
1 ½ teaspoons baking powder
½ cup flour
4 tablespoons vegetable oil (more if needed)
Medium mixing bowl
Flat surface lined with paper towels for draining
- Mix all the ingredients together with a wooden spoon.
- Heat 2 tablespoons oil in skillet over medium flame. Using the wooden spoon, drop spoonfuls of batter into the oil. Flatten slightly with the back of spoon. Fry until brown on one side; then turn fritters over and brown again. Drain on towels and serve hot.