Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Sweet Pumpkin Fritters

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Sweet Pumpkin Fritters
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While I was enjoying my pumpkin and feta fritters , thoughts of making a pumpkin pie with grated pumpkin were dancing through my head. I realized that all of the fritters that I had made recently were savoury fritters; Why not try a sweet fritter? Why not a sweet pumpkin pie like fritter? I immediatly set about writing up a recipe. I added a bit of sugar so that the fritters themselves would be on the sweeter side, followed by some cinnamon and spices and how could you go wrong with some raisins and nuts? The sweet pumpkin fritters turned out so well! In fact I have already made them two times. The first time I topped them with honey (Just look at the honey dripping down that stack of fritters!) and the second time I made a spiced citrus honey syrup based on the syrup that I used on the baklava french toast that I made a while ago and they were even better! They are just perfect for a weekend breakfast or brunch.

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Sweet Pumpkin Fritters

Sweet Pumpkin Fritters

Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 2
ingredients
  • 2 cups pumpkin (grated)
  • 1/4 cup walnuts (chopped)
  • 1/4 cup raisins
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon mace
  • 1/2 teaspoon orange zest
  • 1/2 cup flour
  • 1 egg
  • 2 tablespoons oil
directions
  1. Mix the pumpkin, walnuts, raisins, sugar, spices, flour and egg in a bowl.
  2. Heat the oil in a pan.
  3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Spiced Citrus Honey Syrup

Spiced Citrus Honey Syrup

Cook Time:10 minutes Total Time:10 minutes Servings: 2
ingredients
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 1 teaspoon lemon rind
  • 1 teaspoon orange rind
  • 1/4 teaspoon cinnamon (or a cinnamon stick)
directions
  1. Simmer everything until it takes on a syrupy consistency and then let cool.
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Similar Recipes:
Pumpkin and Feta Fritters
Pumpkin Pie French Toast
Pumpkin Pie
Baklava French Toast
Roasted Red Pepper and Feta Fritters
Apple, Cheddar and Bacon Fritters in Caramel Sauce
Pumpkin Cheesecake Gingersnap Streusel Bars
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Reader Interactions

Comments

  5. NWmom says

    January 3, 2010 at 2:16 am

    You really have developed a gift over the past couple of years, it looks like both for cooking and photography. Thanks for sharing your creativity and abilities with the rest of us, Kevin. These fritters look beautiful.

    Reply

  13. Cinders Kitchen says

    January 3, 2010 at 9:24 pm

    Kevin, I love how you always seem to use seasonal veggies in all of your recipes. That is how I like to cook too. I am always looking for more recipes that use pumpkin, squash etc. as I grow lots of these in my garden.
    Thanks.

    Reply

  18. Trissa says

    January 4, 2010 at 8:40 am

    What a great idea – I've never heard sweet pumpkin fritters before – very original! Do you think topping with maple syrup would work as well?

    Reply

  27. Jeanne says

    January 7, 2010 at 12:51 pm

    Oh, how wonderful! South Africans are huge fans of cinnamonny pumpkin fritters too, but the citru-flavoured syrup to cut through the sweetness is just inspired!

    Reply

  29. Anonymous says

    February 2, 2010 at 7:55 pm

    I should be working…instead I am going crazy over the pictures of your fritters…I keep linking from one recipe to another. I really love your photography and your dishes look amazing. Thank you for sharing.

    Reply

  30. Marisa says

    October 26, 2010 at 7:56 am

    We have something very similar in South Africa that we call "pampoenkoekies" (lit: pumpkin cookies), but they aren't cookies, they're fritters, like these. They don't contain any raisins or nuts though and is served sprinkled with cinnamon sugar (just like we serve our pancakes). We eat them like that as a vegetable sidedish (crazy right?), but it would be great as dessert too.

    Reply

  32. Lucinda says

    November 1, 2010 at 9:13 pm

    Hmm, these look great! Might try adding bacon, subtracting the walnuts, and topping with maple syrup rather than honey…

    Reply

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