There comes a time, when the recipes or food of your “growing up years”, bring back such amazing memories and mouth watering conversations that you find yourself falling in love with the simplest of ingredients. 

Take pumpkin fritters for example. These were a Sunday staple. After lunch my grandmother would bring out the already made mix and start frying them, laced with cinnamon and nutmeg, covered with a generous dusting of cinnamon sugar, they never really made it out onto the table, as we all clamored around her and ate them as they came out of the frying pan. Albeit, shallow fried in oil and clinging with calories, who cared? They were yummy, soft, delicious, warm, mouthfuls of simple, sticky, amazingness.

So, being a chef, I’ve loved my grandmothers fritters, for many years, and have taken the concept of her recipe, and adapted it to make my own. Mine are deep fried and are more of a doughnut texture, but taste just as amazing. I think it also just goes with what you prefer. The shallow fried variety that most of us grew up on or going with a different take on the fritter and seeing which one your like best.

Best served as a dessert by themselves or as a side to roast chicken or turkey!

❤️🍴