Savory Pumpkin Fritters

I was told they other day that not everyone likes sweet stuff!  News flash!  I knew that but at this time of the year–after Halloween, before Thanksgiving and Christmas, everything is all about sweet foods for celebrations.  I have to admit, I’m sugared out!  So I went on a crusade to research more savory and interesting gluten-free recipes.  Little did I know I’d come to find out a lot about the history of fritters.

Now, the only fritters I’ ever eaten are the sweet, yeasty, deep-fried apple fritters you can find at any donut shop.  That was not what this recipe indicated to me when I read it.  So I did a little research and found that these apple pastry fritters were created sometime in the early 1950’s, and that savory fritters were around well over one hundred years ago.  Imagine that!  Immigrants from all over the world brought their recipes for fritters, dumplings and latkes.  They became the usual fare for Americans for many, many years.  Back during the Civil War, one of the ways food was stretched was to take a bit of vegetable or fruit puree, add flour, eggs, and baking powder to make slightly raised pancakes.  As American moved west these fritters became a part of their diets also.

I have a cookbook from about 1900, and it has 8 recipes for fritters and ideas for even more.  I wonder how this amazing dish went out of fashion?  Perhaps it was seen as “poor people food.”  Since they are not deep fried, I think they will be a new and healthy addition to my family’s menus.  How exciting!  A new (to me) and tasty way to serve vegetables!  Fritters, anyone?

Pumpkin Fritters
  • 3 tablespoons butter
  • 3 tablespoons Baking Free gluten-free All Purpose Flour
  • 1 cup milk
  • 2 eggs, separated
  • 1 cup pumpkin puree
  • 2 tablespoons finely diced onion
  • 1 teaspoon salt
  • ½ teaspoon baking poder
  • ¼ teaspoon pepper
  • ¼ teaspoon nutmeg
  • cooking oil
  1. In a medium saucepan, melt the butter. Stir in the flour and heat for 30 seconds. Stir in the milk and bring to a simmer, while stirring. Cook mixture, while stirring until thickened. Remove from heat and blend in2 egg yolks, the pumpkin puree, the seasonings and baking powder. Set aside.
  2. IN a medium bowl, beat the egg whites until double in volume and soft peaks arise. Gently fold the egg whites into the pumpkin mixture. Drop by tablespoons onto a lightly oiled griddle or skillet, frying no more than 3 or 4 at a time. Allow each fritter to cook on the first side until it looks dry on top then try to flip the small, light cake to cook the second side. Each side will take 2 minutes or more. Be patient. Serve immediately or place on parchment lined plate and keep in warm oven. Makes about 24 fritters.