Pumpkin Drop Doughnuts
22 Nov 2010

Did you notice in my last post, the one about the Sugar Hubbard Squash Bars, that I said that I used "some" of my sugar hubbard squash puree? I made a small batch of those bars just so I could save off some puree to make some fritters with the rest. I've been dreaming of pumpkin fritters for a month now... what could be better than a mashup of doughnuts and pumpkin pie?

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These drop doughnuts (or fritters if you prefer) use my basic cake doughnut recipe from the book, with just a few little tweaks. First, I add all sorts of spices. I like nutmeg, ginger, cardamom and cinnamon. Just a healthy pinch of each works great. Allspice, mace and even cloves would be nice too. These just get mixed into the flour.

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Then, because the squash puree is quite moist, the wet ingredients need to be reduced a bit. I recommend leaving the milk out all together and adding 1/2 cup of the pureed squash, mixed in with the egg, yogurt and vanilla. Add these wet ingredients to the flour mixture as instructed. Once everything is all mixed up, check the thickness. The batter should be pretty thick, but not as thick as cookie dough. If it is stiff, you can then add a bit of milk... maybe a tablespoon... to thin it out some. Then fry as drop fritters!

While I'm talking about frying, I had a great question from a reader this week about how to get nice round drop fritters. First off, you'll never get 100% round fritters. There are always a few that resemble puffer fish. That's cool... they still taste good!

But, to try to get fairly even drops, I like to use the two spoon method. This is kind of like making quenelles, except you are making rounds instead of ovals. Start with a small scoop in one spoon. Then, use a second spoon to scoop the dough to the other spoon, rounding it off some. You can go back and forth between the spoons if you didn't quite get a round. Finally, use the first spoon again, to push the round into the oil. Like so:

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Like the squash bars, you can make these with just about any kind of pumpkin or sweet winter squash. I think they are quite tasty plain, but they'd also be great dusted with a bit of powdered or cinnamon sugar. They'd also be great with a bit of small apple dice mixed in!

(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).

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