Pancetta Pumpkin FrittersUser Submitted Recipe
served with Cinnamon Whipped Cream
1 cup pumpkin*
2 tbsp melted butter (unsalted)
1/3 cup brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1 large egg
1 cup all purpose flour
1/4 cup breadcrumbs made from cinnamon bread (cut into bite size pieces and toast in oven until dry. Once toasted, whirl in blender to make crumbs.)
1 tbsp baking powder
1/4 cup Pancetta, small dice
Cinnamon Whipped Cream:
1 cup heavy whipping cream
1 tbsp + 1 tsp powdered sugar
1/4 tsp ground cinnamon
1 tsp vanilla
*Fresh roasted pumpkin is best, roast in oven with a sprinkle of 1 tbsp brown sugar at 350° for about 20-25 minutes or until soft to touch. If fresh pumpkin is not available, substitute with canned.
To make whipped cream:
Add heavy whipping cream to a medium size mixing bowl and begin to incorporate air into the cream using hand mixer on low. Increase speed and once thickened slightly, add sugar, cinnamon and vanilla.
Continue to blend until stiff peaks form, cover bowl with plastic wrap and keep refrigerated until ready to serve.
To make batter:
Blend pumpkin and butter until smooth and then add sugar, salt & cinnamon. With a whisk, blend in egg until fully incorporated. Slowly whisk flour and breadcrumbs into batter. Using a spoon, fold Pancetta into mix.
In a large, heavy bottomed pan, add 50/50 canola, vegetable oil blend until at least 1" deep. Heat the oil to 325°. Working in batches, use a small cookie scoop to drop rounded spoonfuls of batter into the oil. The fritters will start to float when they need to be flipped. Cook approximately 1 minute per side or until golden brown. Keep warm in oven while working through remaining batter. Serve warm with Cinnamon Whip Cream and a sprinkle of powdered sugar.