Pancetta Pumpkin Fritters With Cinnamon Whipped Cream
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
To make whipped cream:
Add heavy whipping cream to a medium size mixing bowl and begin to incorporate air into the cream using hand mixer on low.
Increase speed and once thickened slightly, add sugar, cinnamon and vanilla.
Continue to blend until stiff peaks form, cover bowl with plastic wrap and keep refrigerated until ready to serve.
To make batter:
Blend pumpkin and butter until smooth and then add sugar, salt & cinnamon.
With a whisk, blend in egg until fully incorporated.
Slowly whisk flour and breadcrumbs into batter.
Using a spoon, fold Pancetta into mix.
In a large, heavy bottomed pan, add 50/50 canola, vegetable oil blend until at least 1" deep.
Heat the oil to 325°.
Working in batches, use a small cookie scoop to drop rounded spoonfuls of batter into the oil.
The fritters will start to float when they need to be flipped. Cook approximately 1 minute per side or until golden brown.
Keep warm in oven while working through remaining batter.
Serve warm with Cinnamon Whip Cream and a sprinkle of powdered sugar.
If fresh pumpkin is not available, substitute with canned.