"My mom used to make fritters much like these when I was growing up and it evokes great memories for me. Unfortunately she never measured anything and she didn't leave written instructions for her recipe. So I've been searching and experimenting fritters that resemble hers. These are close. She would make these when she had leftover squash. She never did make them with pumpkin, but made them using buttercup squash. I made these using leftover buttercup squash from Christmas dinner"

Original recipe yields 4-5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (156.7 g)
Calories 786.5
Total Fat - 71.8 g
Saturated Fat - 45 g
Cholesterol - 236.8 mg
Sodium - 1050.1 mg
Total Carbohydrate - 32.2 g
Dietary Fiber - 1.2 g
Sugars - 7.3 g
Protein - 6.3 g
Calcium - 164.7 mg
Iron - 0.9 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon.

Step 2

Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well.

Step 3

Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden.

Step 4

Place fritters on paper towels to absorb oil.

Step 5

Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.