I went a little crazy this fall and winter, ordering a pumpkin or two with every co-op order. They keep well! And Matt loves pumpkin! are examples of my rationale. But, now we have a lot of pumpkin. Matt made four pumpkin rolls last week. I wasn’t able to document that undertaking. We ate on one roll all week, he shared another with his coworkers, and two are in the freezer. It’s his annual gourmet project and it started almost four years ago when we lived in north Georgia and visited Burt’s Pumpkin Farm in Dawson County. We sampled their prepared pumpkin roll and bought a recipe book.
Anyhow, even with making four pumpkin rolls, we had leftover cooked pumpkin, so I decided to try out this recipe for pumpkin fritters. They are quick and easy, if the pumpkin is cooked ahead of time. I’ve never fried anything like this—where the mixture goes from runny to firm while quivering in the sizzling oil. They were fluffy fritters and I thought they were quite good with a little honey drizzled on top.
So, one pumpkin down and five to go! I would love to get some of your pumpkin recipes—preferably recipes that make a meal, rather than a dessert. This household needs to lay off the desserts.
:: 3 eggs, separated
:: 1/2 t salt
:: 2 T flour
:: 1 c cooked pumpkin
:: 1-inch oil in skillet
:: dash of pepper
Beat together egg yolks, salt, pepper, flour, and pumpkin. Beat egg whites until stiff and fold gently into mixture. Drop by spoonful into hot oil and fry until browned on one side. Turn and fry other side. Drain on paper towel. Serve with honey.