Pancetta Pumpkin Fritters With Cinnamon Whipped Cream
Ingredients
Fritters:
1 cup roasted pumpkin (roast with 1 tbsp brown sugar)*
2 tablespoons melted butter (unsalted)
cup brown sugar
1/2 teaspoon salt
1 large egg
1 cup all purpose flour
1/4 cup breadcrumbs made from cinnamon bread
1 tablespoon baking powder
1/4 cup Pancetta, small dice
Cinnamon Whipped Cream:
1 cup heavy whipping cream
1 tablespoon +1 tsp powdered sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Preparation
1
To make whipped cream:
2
Add heavy whipping cream to a medium size mixing bowl and begin to incorporate air into the cream using hand mixer on low.
3
Increase speed and once thickened slightly, add sugar, cinnamon and vanilla.
4
Continue to blend until stiff peaks form, cover bowl with plastic wrap and keep refrigerated until ready to serve.
5
To make batter:
6
Blend pumpkin and butter until smooth and then add sugar, salt & cinnamon.
7
With a whisk, blend in egg until fully incorporated.
8
Slowly whisk flour and breadcrumbs into batter.
9
Using a spoon, fold Pancetta into mix.
10
To fry:
11
In a large, heavy bottomed pan, add 50/50 canola, vegetable oil blend until at least 1" deep.
12
Heat the oil to 325°.
13
Working in batches, use a small cookie scoop to drop rounded spoonfuls of batter into the oil.
14
The fritters will start to float when they need to be flipped. Cook approximately 1 minute per side or until golden brown.
15
Keep warm in oven while working through remaining batter.
16
Serve warm with Cinnamon Whip Cream and a sprinkle of powdered sugar.
17
If fresh pumpkin is not available, substitute with canned.
Tools
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About
Delicious, light and airy, sweet and salty and a perfect combination of flavors!
Yield:
25.0 Fritters
Added:
Wednesday, October 27, 2010 - 9:13am
