My gluten free pumpkin fritters are a delicious fall treat and the perfect way to celebrate the season! Think of these as a cross between a donut hole and a zeppole (basically, it’s fried dough!). What’s not to like, right? These little bites of yumminess are infused with the flavors of vanilla, pumpkin and spices, the perfect combination for just about any fall dessert. Planning a fun night around a campfire or fire pit? These are a tasty way to enjoy a sweet treat, served with a cup of hot cocoa or apple cider. Or, add them to your Thanksgiving dessert line-up for those who prefer an alternative to the traditional pumpkin pie.
This recipe yields about 30 2-inch round fritters. If you plan to make them ahead of time, store them on a plate covered well with aluminum foil (a plastic container will make them too soggy). When ready to serve them, place them on a baking sheet and warm them up in a 350 degree oven for 5-7 minutes until they’re nice and toasty warm. Sprinkle with confectioners sugar before serving.
It is really important that your oil is kept at 350 degrees at all times. This will ensure that the fritters cook all the way through and get nice and golden brown. I highly suggest using a candy thermometer. You can pick up an inexpensive one at the grocery store where all of the baking supplies are stocked.
To ensure that they are cooked all the way through, I suggest keeping them to no more than 2 inches in size. If you make them larger, the inside will be doughy but the outside will be very dark. Not a great combo!
Gluten Free Pumpkin Fritters
- 1 cup ricotta cheese, at room temperature
- 3/4 cup pure pumpkin
- 4 large eggs, at room temperature
- 1 Tbsp. vanilla extract
- 1 1/2 cups gluten free flour blend (I used the Pamela's brand of gluten free baking/pancake mix for this recipe and it worked really well)
- 1/2 cup granulated sugar
- 2 Tbsp. baking powder
- 1/2 tsp. salt
- 1 heaping tsp. pumpkin pie spice
- Canola or grape-seed oil for frying
- Candy thermometer
- Step 1 Using a hand mixer, beat the ricotta cheese and pumpkin on medium speed until smooth.
- Step 2 Begin adding the eggs one at a time, mixing in between on low speed.
- Step 3 Add the vanilla extract.
- Step 4 In a separate bowl, combine all of the dry ingredients and whisk to blend.
- Step 5 Add the dry ingredients to the ricotta mixture, 1/3 at a time. Mix with the hand mixer on low until well blended.
- Step 6 Allow the mixture to rest 30 minutes.
- Step 7 In a large dutch oven, begin heating the oil. You want enough for a good shallow fry (a true deep fry isn’t necessary).
- Step 8 The oil must be 350 degrees at all times. This is the only tricky part to this recipe! This is where you’ll need the candy thermometer. I hook mine onto the side of the dutch oven so I can regulate the oil temperature up or down as needed.
- Step 9 Using a #50 scoop, carefully drop the batter into the hot oil. Don’t overcrowd the pot or the temperature of the oil will drop.
- Step 10 Using a spider or slotted spoon, flip the balls of dough so they get brown on all sides.
- Step 11 Remove to a dish lined with paper towel.
- Step 12 Sprinkle with confectioners sugar while still warm.
- Step 13