{DAY 7} Pumpkin Fritters with Rosemary and Cheese

Looking for a yummy side dish or appetizer? These fritters are perfect for any time of day - breakfast, lunch, dinner, or snack. I love to try pumpkin recipes that are savory, and this hits the spot. The flavors are elegant, yet simple.

My one critique (and this is probably my own fault) is that my fritters were a bit greasy. I am guessing because I didn't have a thermometer to see how hot the oil was. I am not big into frying things, so I just guessed and they ended up having to sit a little longer in the oil than what the recipe recommends. Nonetheless, I still think the flavor was good! 

I found this recipe here. 

Ingredients:

• 1 cup of fresh pumpkin or butternut squash puree (canned pumpkin will do just fine)
• 2 tsp of baking powder
• 3/4 cup of grated grana padano or parmigiano-reggiano (I used regular parmesan cheese since my grocery store didn't have either of these)
• 2 large eggs
• 1/2 cup of unbleached all purpose flour
• 1/2 tsp of kosher salt
• 2 Tbs of chopped fresh rosemary
• black pepper, to taste
• vegetable oil for frying

Directions:

1. Fill a saucepan with a few inches of oil, and heat to 340* over medium-low heat. Use a candy thermometer or frying thermometer to monitor the temperature. If it overheats, turn off the flame and let it cool down. While it's heating, prepare the fritters.
2. In a medium bowl, stir the pumpkin and the eggs to combine. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the pumpkin puree/egg mixture and add the grated cheese, rosemary, and black pepper. Stir just until it comes together, do not over-mix!
3. When the oil comes to temperature, scoop a tablespoon of dough into the oil. Fry about 6 fritters at a time, and try not to over crowed the pan. Set a timer for 2 minutes to go off from the time you drop the first fritter in the oil. The fritters will flip themselves in the oil when one side is done, but if one fails to flip, gently turn it over.
4. When 2 minutes is up, use a spider strainer or slotted spoon to remove the fritters from the oil. Transfer to a plate with a paper towel to cool slightly, and let the oil come back to temperature for the next batch. Serve hot.

ENJOY!!!