Gluten Free Pumpkin Fritters

Step 1

Add the dry ingredients to a large bowl: flour, sugar, baking powder, cinnamon and salt. Whisk together then set aside.

Step 2

In a small mixing bowl combine the pumpkin, vanilla extract and milk. Mix together. Add the pumpkin mixture to the flour mixture. Mix into a thick batter until no pockets of flour remain. Set aside as you prep for frying.

Step 3

Place a wire rack over a large baking sheet with a big sheet of foil or parchment paper underneath to catch the oil. Set aside.

Step 4

In a deep skillet or pot (non stick pot/pan highly recommended) add the frying oil so that it's about 2-3 inches deep. Warm over a medium-high heat. You want to oil to be about 325-375°F (160-190°C ) before adding the batter.

Step 5

When the oil is hot, begin adding the batter. Scoop out the batter (about 1-2 tablespoons worth at a time) and gently drop into the hot oil. Make sure to carefully add the batter so that it doesn't splash. Leave some space between each fritter so they cook evenly. Let each fritter cook about 2-3 minutes on each side. Repeat until all the batter has been used up.

Step 6

As they cook (they should be golden brown on the outside) use a slotted spoon to lift and transfer the fritters to the wire rack to cool.

Step 7

Optional Cinnamon-Sugar Coating: Whisk together the cinnamon and sugar to a large, deep bowl. Add the fritters (still warm) to the bowl and shake/toss until the fritters are well coated and enjoy!