Spiced Pumpkin Fritters & Whipped Dark Chocolate Ganache

These bite-size babies go fast, so just make sure to crack at least one of them open so you can enjoy their pleasant, pumpkin-orange center.

It’s time to mess with a good thing. Tasty as it may be, pumpkin pie needs a boost and you know it.

This recipe, which plays on the classic holiday dessert, has the addition of licorice-like star anise and bright, fresh orange, which gives these fall flavours the perk-up they so desperately need.

Paired with a spin on the classic whipped cream topping, this ganache adds dimension and a deep flavour that compliments the added spice. Scooping one of these crispy bites into this airy attaché definitely makes this play on a traditional pairing anything but dull.

And to top off all of this revamping, the best part about this recipe is that you don’t need to wait until your next holiday to make it.  These fine fritters are a great way wrap up a casual dinner party or to serve on a fall night-in with friends.

Make sure to read the **Fritter Fratter foot note at the end of the batter recipe for tips on making the perfect fritter. 

Spiced Pumpkin Fritters

Prep Time: 20 minutes

Cooking Time: 10 minutes

Resting Time: 10 minutes

Make Ahead: Batter can be made up to 2 days ahead.

Spiced Sugar:

• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 tsp ground and sifted star anise
• 1 cup granulated sugar

Batter:

• 1/2 cup packed brown sugar
• 1/2 cup softened unsalted butter
• 1 tsp vanilla extract
• 1 egg
• 1/2 cup + 2 tbsp canned pumpkin pie filling
• zest of 1/2 orange
• 2 tbsp fresh orange juice
• 1 1/2 cups AP flour
• 2 teaspoons baking powder
• 1/2 tsp salt
• Light flavoured vegetable oil for frying (ie. canola)

Tips for Deep Frying

Deep frying is all about having and maintaining the ideal temperature so that your item can be cooked perfectly both inside and out. It’s recommended for this recipe that you use a smaller pot with a handle. This allows you to have more control over your cooking vessel. Just always remember to turn your handle inwards to avoid anyone accidentally tipping it off the stove.

In case you feel your oil is too hot or a fire risk, never douse your hot or even warm oil with water. Water and oil don’t mix. In fact, they spit in each others faces. Literally. And when hot, angry oil meets the ever cool H20, a fight will ensue. So simply remove your oil from the heat and let it cool down completely before disposing of it.

Now that you are all petrified to fry anything, ever, please rest assure. If you keep your heat at a steady medium (for those of you that have a deep fry thermometer, this is 350 ) you should be okay. This steady temperature means your fritters will be cooked through with a perfectly dark and crispy exterior.

1. In large bowl, mix together spiced sugar ingredients. Set aside.
2. In medium bowl, mix together flour, baking powder and salt. Set aside.
3. In a separate large bowl, beat together butter and sugar until fluffy.
4. Beat in vanilla and egg.
5. Add pumpkin pie filling, orange zest and juice and beat until incorporated.
6. With rubber spatula, fold in dry ingredients until combined. Do not over mix.
7. Let batter stand for at least 10 minutes.
8. Meanwhile, fill the pot you will use for frying 1/3 of the way up with oil.
9. Heat oil at medium, for at least 15 minutes.
10. Test Oil*
11. If oil is ready, carefully drop a scant tablespoon of batter into the oil**
12. Repeat several times.
13. Once fritters float to the top and are a deep golden brown, remove with slotted spoon and add to bowl of spiced sugar.
14. Toss and transfer to serving dish.
15. Repeat until all the batter is used up.

*Testing Oil

To test oil, drop in a tbsp of batter. If it starts to bubble immediately and fritter comes to a deep golden colour steadily over the course of 2 minutes, you are at the right temperature. If this all happens quickly over 30 seconds, your oil is too hot and your fritter will not be cooked through. In this case, turn down your heat and wait another 5 minutes before testing it again.

**Fritter Fratter

For this recipe, it is recommend you use the smallest ice cream scoop you have. This will allow you to quickly dispense the batter into the oil. However, do not fill up your scoop with batter. Skim the top of your batter so that you have a scant tablespoon worth of in your scoop before releasing it into the hot oil. Since this is a thick, cake batter, smaller fritters will evenly cook through. If you prefer a larger size, then fry until a deep golden  and add to a baking tray and bake at 350 until cooked through.

Whipped Dark Chocolate Ganache

Prep Time: 10 minutes

Cooking Time: 5 minutes

Make Ahead: Can make 1 day in advance.

• 1 cup whipping cream
• 2 oz dark chocolate

1. Melt chocolate, and allow to cool to room temperature.
2. Whip cream until stiff peaks form.
3. With rubber spatula, gently fold  melted chocolate into whipped cream until just combined.
4. Keep in fridge until needed.