This recipe combines the best of fall flavors – pumpkin and corn into delicious little bites that are lightly spice and lightly sweetened. Dusted with powdered sugar and served with warm maple syrup, these make a filling breakfast or a unique dessert. Don’t be afraid to make these a day ahead of time – they actually improve in the first 24 hours after they are made and can be reheated and dusted with a fresh coating of powdered sugar.
3 ears of cooked corn (or 3 cups frozen corn kernels, or 1 can whole kernel corn, drained)
2 eggs or 1/2 c egg substitute (we like 2 tsp chia dissolved in 1/2 c water)
2/3 cup whole milk or non dairy substitute
1/2 cup buttermilk or 1/2 c non dairy substitute PLUS 1 1/2 tsp white vinegar
1 15-ounce can pumpkin puree
1 1/4 cups Better Batter Gluten Free Flour
2/3 cup fine cornmeal or corn flour
1 1/2 Tbsp baking powder
1 1/2 tsp salt
Vegetable or canola oil for frying
Syrup for dipping and/or powdered sugar for dusting (optional)
On a cutting board, remove corn kernels from cob and set aside.
In a medium bowl, beat egg or egg subsitutes until smooth. Add milk and buttermilk or non dairy substitutes. Add pumpkin puree. Beat all ingredients, until liquid mixture is smooth and silky, about 3-5 minutes. Stir in corn kernels and set mixture aside.
In a separate bowl sift Better Batter flour, cornmeal, baking powder and salt to combine. Stir the dry mixture into the wet mixture, stirring just until combined – this will be lumpy!
Heat a cast iron skillet or other heavy bottomed pan or an electric skillet over medium high heat. Fill to one inch with the oil. Heat the oil to 325 degrees. Please note: Heating the oil to the correct temperature and keeping it there is crucial. If the heat is too high, the fritters will get too dark before the inside is cooked and if the heat is too low, the fritters will absorb some of the oil and be greasy.
Cooking in batches, with a small one ounce scoop, like a cookie scoop, make balls of batter and scoop directly into the hot oil, pressing each one down to submerge it as you go with the back of the scoop. Because of the pumpkin puree, the batter is dense and needs to be flattened out a bit to cook evenly. This step insures you will have a fully cooked interior.
Cook the fritters for a total of five to six minutes flipping a few times (about every 2 minutes) to brown evenly.
Remove to paper towels to drain.
Serve with optional powdered sugar and pure maple syrup.
This recipe is best if the fritters are dusted with powdered sugar, cooled and refrigerated overnight, and then gently heated in the oven the next day (at 325) and dusted with fresh powdered sugar.