Rachael Ray: John McLemore Pumpkin Fritters Recipe

Rachael Ray: John McLemore Pumpkin Fritters

John McLemore joined Rachael Ray for her Deep Fried Thanksgiving, and shared fried treats in the form of a ball of deliciousness. But you can’t forget abut dessert! Why not take canned or fresh pumpkin and turn it into Pumpkin Fritters? After all, pumpkin is a vegetable right? Come on, people! It’s all about moderation, so get out the deep fryer and try making these delicious Pumpkin Fritters to satisfy your guests.

To get the recipe for these Pumpkin Fritters drizzled with syrup, click next page.

Rachael Ray: John McLemore Pumpkin Fritters Recipe Ingredients

• 2 C canned pumpkin
• 2 C cake flour
• 1/4 tsp cinnamon
• cinnamon sugar – for sprinkling
• 1 gallon cooking oil
• 1 egg – lightly beaten
• 1 1/2 tsp baking powder
• 1/4 tsp mace

For the Syrup:

• 1/2 C water
• 1/2 C dark brown sugar
• 1 tsp corn flour

John McLemore: Rachael Ray Pumpkin Fritters Recipe Directions

1. Fill a fryer with oil
2. Heat to 375 degrees (it will take 15-20 minutes)
3. In a medium bowl, combine pumpkin, flour, egg, baking powder, mace, and cinnamon, then mix well
4. Drop 1 tbsp into the fryer at a time
5. Fry for 5-6 minutes fritters become golden-brown in color
6. Drain well on paper towels
7. Sprinkle with cinnamon sugarnd serve warm with syrup

For the Syrup:

1. In a small saucepan, combine water, sugar, and cornflour
2. Bring to a slow boil, stirring consistently, until the sugar dissolves
3. Continue to boil until the mixture becomes enough of a syrup to coat the back of a spoon
4. Pour syrup into a gravy boat or sauce bowl