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Palace Pumpkin Fritters




Source of Recipe


Tom Douglas Resturants


Recipe Introduction


Duskie Estes, chef of Palace Kitchen, likes to serve these crisp fritters alongside maple cured pork loin chops and collard greens. Small flavorful pumpkins like "sugar pie" pumpkins are the best to use here, or substitute butternut squash.




List of Ingredients




3 eggs
2 cups milk
1 ¾ cups all-purpose flour
½ cup cornmeal
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons sugar
1 ½ teaspoons kosher salt
a pinch of cayenne
2 cups fresh pumpkin, peeled, seeded, and cut into
matchstick size pieces (or grated)
2 cups tart apples, peeled, cored, and cut into
matchstick size pieces (or grated)
1 bunch parsley, leaves picked and finely chopped
vegetable oil as needed for frying


Recipe



In a bowl, beat the eggs and milk together until combined. In another bowl, mix the flour, cornmeal, baking powder, sugar, salt, and cayenne. Add the wet ingredients to the dry ingredients and mix. In a large bowl, toss the batter with the pumpkin, apple, and parsley.

You can either panfry the fritters in a shallow layer of vegetable oil over medium high heat using a nonstick sauté pan (use about 1/3 cup batter for each) or deep-fry the fritters in a deep pot with 2 to 4 inches of oil at 375°F. Fritters should be golden brown on the outside and completely cooked on the inside. Serves 6.