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Pumpkin Cranberry Fritters

  • Preparation:
    15 minutes
  • Cooking:
    60 minutes
  • Servings:
    24 donuts
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Rémy Couture
Rémy Couture Pâtissier, Chef-owner of CRémy Pâtisserie

Ingredients

Cranberry puree

  • 1 cup (250 ml) of water
  • 2 cups (500 ml) fresh or frozen cranberries

Pumpkin fritters

  • 3/4 cup (200 ml) pumpkin puree
  • 1/4 cup (60 ml) sugar
  • 2 eggs
  • 1/4 cup (60 ml) melted butter
  • 3/4 cup (180 ml) all-purpose flour
  • 1 tablespoon (15 ml) baking powder (baking powder)
  • 1 pinch of salt
  • Oil for frying

Icing

  • 1 cup (250 ml) icing sugar
  • 1/3 cup (90 ml) cranberry puree

Preparation

 

  1. Preheat oven to 350 ° F (175 ° C).

Cranberry puree

  1. In a saucepan, sauté the cranberries in the water over medium heat.
  2. Remove from heat, let cool and grind all with a hand-held blender.

Pumpkin fritters

  1. Bake a pumpkin segment on an oiled baking sheet at 350 ° F (175 ° C) for 30 to 45 minutes or use a canned pumpkin puree.
  2. In a large bowl, whisk pumpkin puree, sugar and eggs. Add the melted butter and mix well.
  3. Add the flour, baking powder and salt.
  4. Heat the oil to 350 ° F (175 ° C) in a fryer or cauldron over the heat, watching well.
  5. Using an ice cream scoop, form balls of dough and fry immediately for 5 to 6 minutes or until a dark color is obtained.
  6. Rid* donuts by placing them on a baking sheet covered with a paper towel and let cool for 5 minutes.

Icing

  1. In a bowl, mix icing sugar and cranberry purée with a spoon to obtain a smooth glaze.
  2. Immerse the donuts in the frosting and decorate with dried cranberries.

Info

  • Difficulty level: Easy
  • Preservation:
    •  On the counter in an airtight container: 1 to 2 days 
    • Freezing: no

Lexicon 

  • * Ridding: Remove donuts from oil and place on paper towels to remove excess oil.