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Citrus and Pistachio Pumpkin Fritters

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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 24 fritters
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

Fritter Ingredients
  • 1 cup pumpkin puree (precooked)
  • 1 cup cake flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground all spice
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • ½ cup pistachio nuts (roasted and chopped)
  • ¼ cup milk
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • 1 xl egg (beaten)
  • 1½ tbsp vegetable oil (for frying)
Citrus Glaze Ingredients
  • 1 cup icing sugar
  • 2 tbsp orange juice

Equipment

  • frying pan

Method
 

Fritter Method
  1. Chop raw pistachio nuts and roast it in a pan.
  2. In a mixing bowl, combine dry ingredients with pumpkin puree then followed by wet ingredients.
  3. Add only a ⅓ cup of the pistachio nuts to the mixture.
  4. Mix through until well combined.
  5. Add vegetable oil to a frying pan and heat it up.
  6. Use a small scoop or teaspoon to scoop fritter mixture and place dollops in the hot oil.
  7. Fry until golden on the one side then flip and fry on the other side.
  8. Drain on a plate that is lined with kitchen towel.
  9. Allow to cool.
Citrus Glaze Method
  1. In a mixing bowl; add icing sugar and orange juice and mix well.
  2. Once glaze is smooth; drizzle over fritters and sprinkle with leftover pistachio nuts.