Pancetta Pumpkin Fritters With Cinnamon Whipped Cream
By: pantry2plate
Published: Wednesday, October 27, 2010 - 9:13am

Ingredients




Fritters:
1 cup roasted pumpkin (roast with 1 tbsp brown sugar)*
2 tablespoons melted butter (unsalted)
 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
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.

About


Delicious, light and airy, sweet and salty and a perfect combination of flavors!