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RECIPE: Pumpkin Fritters

THE NIBBLE’s Kids & Family Editor, Cricket Azima, says that if you haven’t settled on a pumpkin dish for your Thanksgiving dinner, these South African Pumpkin Fritters are a snap. You can also serve them for dessert with ice cream or whipped cream, or make them for brunch over Thanksgiving weekend.

The recipe is from Cricket’s cookbook, Everybody Eats Lunch.

These fritters are topped with cinnamon sugar. If you’d rather take a savory approach, top with plain nonfat Greek yogurt (or serve it on the side) and garnish with pumpkin seeds (optional).


Serves 4 (16 fritters)


  • 1 can pumpkin (15-ounces)
  • 1/2 cup flour
  • 1 egg, beaten
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground cinnamon


    Mmm, pumpkin fritters. Photo © Blueee |
    Fotolia. Serve with the main course, for
    brunch or for dessert with ice cream or whipped cream.


    1. In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt.

    2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat.

    3. Cook in two batches. Drop spoonfuls of mixture into pan and lightly flatten with a spatula. Cook until golden, about 4 minutes per side.

    4. In small bowl, combine remaining sugar with cinnamon and sprinkle over hot fritters before serving.


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