Pumpkin Fritters

Pumpkin Fritters

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons Baking Free gluten-free All Purpose Flour
  • 1 cup milk
  • 2 eggs, separated
  • 1 cup pumpkin puree
  • 2 tablespoons finely diced onion
  • 1 teaspoon salt
  • 1/2 teaspoon baking poder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • cooking oil

Directions

Step 1
In a medium saucepan, melt the butter. Stir in the flour and heat for 30 seconds. Stir in the milk and bring to a simmer, while stirring. Cook mixture, while stirring until thickened. Remove from heat and blend in2 egg yolks, the pumpkin puree, the seasonings and baking powder. Set aside.
Step 2
IN a medium bowl, beat the egg whites until double in volume and soft peaks arise. Gently fold the egg whites into the pumpkin mixture. Drop by tablespoons onto a lightly oiled griddle or skillet, frying no more than 3 or 4 at a time. Allow each fritter to cook on the first side until it looks dry on top then try to flip the small, light cake to cook the second side. Each side will take 2 minutes or more. Be patient. Serve immediately or place on parchment lined plate and keep in warm oven. Makes about 24 fritters.