1/2 cup butter
1 cup water
1/4 tsp salt
1 3/4 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/4 cup pumpkin puree
1/2 tsp vanilla
Super fine sugar for dusting
In a medium sized bowl whisk together flour, cinnamon, ginger, and cloves. Set aside.
In a medium sized saucepan, bring water, butter, and salt, to a boil.
When boiling, add flour mixture all at once. Stir over heat until dough forms into a ball. Set aside to cool slightly, 7-10 minutes.
With a wooden spoon or the paddle attachment on an electric mixer, beat in eggs one at a time until dough is smooth. Add in vanilla, and pumpkin. Mix well.
Heat oil in fryer, or deep pan to 375 degrees.
Drop batter by teaspoonfuls into hot oil. Cook for 2 – 2 1/2 minutes, turning till cooked evenly. When golden brown, drain fritters to remove excess oil, then roll in sugar to coat. Serve with maple whipped cream.
Makes about 40 fritters
Maple Whipped Cream
1 cup heavy whipping cream
1/4 cup maple syrup
Whip cream and maple syrup together until stiff peaks form.
Refrigerate until ready to serve.
Makes 2 1/4 cups