CURRIED PUMPKIN FRITTERS
These bright yellow pumpkin fritters come together quickly, so you can make them while you've got a stew or soup simmering on the stove for a comforting fall meal. The combination of flour and cornmeal give them a nice crunchy crust.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup each pumpkin puree and buttermilk, 1 egg, 1 tablespoon curry powder, 2 teaspoons sugar and 1 1/2 teaspoons kosher salt in a large bowl. Whisk in 1/2 cup each flour and fine cornmeal and 1 1/2 teaspoons baking powder. Stir in 1/2 cup chopped cilantro and 2 chopped scallions. Working in batches, fry heaping tablespoonfuls of the batter in 365˚ F vegetable oil, turning once, until crisp, 4 to 5 minutes. Drain on paper towels and season with salt.
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