Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
Pumpkin Fritters with Salted Pumpkin CaramelFor the Fritters:1 cup pumpkin puree2 tbsp cinnamon1 tsp nutmeg1 tsp ground ginger1 cup flour2 tsp baking powder2 tbsp sugar1 egg1/4 cup milk1 pinch of saltVegetable oil, for deep fryingFor the Caramel Sauce:3/4 cup sugar1 cup pumpkin spice creamer1 tbsp vanilla paste3 tbsp butter1/2 cup corn syrup1 tsp sea saltIn a deep pot, bring the oil to 350-deg.In the bowl of an electric mixer, combine the pumpkin puree, cinnamon, nutmeg, ginger, flour, baking powder, 2 tbsp sugar, egg, milk, and pinch salt.  Beat until smooth.Working in batches, spoon heaping tablespoonfuls of the batter into the oil and fry until golden brown on both sides and cooked through, approximately 2-3 minutes per side.  Using a slotted spoon, remove the fritters from the oil and let drain on paper towels.  Continue with the remaining batter until all the fritters are cooked.In a medium saucepan over medium heat, combine 3/4 cup sugar, creamer, vanilla, butter, corn syrup, and 1 tsp salt.  Stir once, then let cook for 10-15 minutes until the sauce is thick and golden.  (Note: After that first stir, do not stir the caramel again.  Instead, swirl the pan over the burner to avoid crystallizing the sugar.)Pour the caramel sauce over the fritters, then serve.Approximate Nutritional Values: http://www.food.com/recipe/pumpkin-fritters-caramel-sauce-35543

Pumpkin Fritters with Salted Pumpkin Caramel


For the Fritters:
1 cup pumpkin puree
2 tbsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 cup flour
2 tsp baking powder
2 tbsp sugar
1 egg
1/4 cup milk
1 pinch of salt
Vegetable oil, for deep frying


For the Caramel Sauce:
3/4 cup sugar
1 cup pumpkin spice creamer
1 tbsp vanilla paste
3 tbsp butter
1/2 cup corn syrup
1 tsp sea salt



In a deep pot, bring the oil to 350-deg.

In the bowl of an electric mixer, combine the pumpkin puree, cinnamon, nutmeg, ginger, flour, baking powder, 2 tbsp sugar, egg, milk, and pinch salt.  Beat until smooth.

Working in batches, spoon heaping tablespoonfuls of the batter into the oil and fry until golden brown on both sides and cooked through, approximately 2-3 minutes per side.  Using a slotted spoon, remove the fritters from the oil and let drain on paper towels.  Continue with the remaining batter until all the fritters are cooked.

In a medium saucepan over medium heat, combine 3/4 cup sugar, creamer, vanilla, butter, corn syrup, and 1 tsp salt.  Stir once, then let cook for 10-15 minutes until the sauce is thick and golden.  (Note: After that first stir, do not stir the caramel again.  Instead, swirl the pan over the burner to avoid crystallizing the sugar.)

Pour the caramel sauce over the fritters, then serve.




Approximate Nutritional Values: http://www.food.com/recipe/pumpkin-fritters-caramel-sauce-35543

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