Description
These homemade eggless pumpkin fritters are a delicious breakfast or brunch treat. They are dairy free and easier than you think to make at home.
Ingredients
Units
Scale
Eggless Pumpkin Fritters
- 4 cups unbleached flour + more for flouring rolling surface
- 1/4 cup granulated sweetener
- 5 teaspoons baking powder
- 2 teaspoons sea salt
- 1 teaspoon cinnamon
- 1/3 cup coconut oil
- 1 can pureed pumpkin
- 1/2 cup milk of your choice
Maple Glaze
- 1/4 cup powdered sugar
- 2 tablespoons maple syrup
- pinch of cinnamon
- pin of salt
Instructions
Eggless Pumpkin Fritters
- Heat up your deep fryer
- Combine all dry ingredients in a large mixing bowl. Add coconut oil.
- Work the coconut oil into the mix with a pastry cutter.
- Add in your milk. You might have to add more to keep your dough at a thick but workable consistency.
- Mix your dough well. You are going for a somewhat moist dough that pulls away from the edges of the bowl.
- Sprinkle your rolling space with several tablespoons flour; spread around to flour surface.
- Sprinkle a tablespoon flour on top of the dough and flip the dough over a few times to make sure it’s floured well enough not to stick to the countertop.
- Roll to 1/2″ thickness. Don’t be afraid to add more flour if you need more.
- Cut the dough with your biscuit cutters.
- Drop in as many biscuits as you can into the fryer without crowding. Let them fry until they reach a light golden brown.
- Brush with maple glaze
- Enjoy
Maple Glaze
- Mix well and spread over your fried pumpkin biscuits.
Notes
- sprinkle them with cinnamon sugar right as soon as they come out of the fryer and are still wet (work quickly!)
- sprinkle them with plain or powdered sugar
- toss them in a bag of powdered sugar to coat
- add dairy-free “butter” and jelly – my favorite
- Prep Time: 15
- Cook Time: 15
- Method: Fried
- Cuisine: American
Keywords: eggless pumpkin fritters, egg free pumpkin fritters