Homemade Pumpkin Fritters & Maple Glaze – Dairy & Egg Free

 

Hello, dear readers! Are you loving fall as much as I am this year?

 

I realized something today. I am the happiest I’ve been in a long time, maybe ever. It was a very rough year on my family and me.

 

But something happens when you weather a storm. . . if you can hold out till the end (and we all can, with God’s help!), you’re setting yourself up to see those crystal clear skies, a bright rainbow of hope, and a new freshness to the terrain – all in high def. Embark on this with the most thankful and hopeful of hearts, beloved readers. I’m trying my best to do this myself.

 

Well, that came out of nowhere. . . haha, I guess I’ll call that a freebie. 😉

 

As I was saying, I’m loving fall this year and I’m really getting into the pumpkin thing like never before.

 

You see, so many pumpkin recipes contain dairy, egg, or nuts. As a mama to four littles with those allergies, it used to be an unscalable mountain filled with lots of disappointment. I’m not trying to be dramatic; food allergies are just no fun. But I’m learning how to work around it and I want to help you do that too, if you’re avoiding these foods as well.

 

So let’s talk fritters. Pumpkin ones.

 

Fried pumpkin fritters that do not contain dairy, egg, or nuts.

 

Would you like to join me? Here we go.

 

I must note: these are like biscuits. Even though I made some donut shapes, and these are fried, these are still biscuits and not sweet like donuts. The pumpkin flavor is subtle, and the sweetness is only hinted. So don’t expect these to taste like pumpkin donuts – you’ll be missing the point.

 

That being said, you will be adding sweetness to these after their frying experience. You can choose from a maple glaze (recipe included), you can sprinkle them with a mixture of cinnamon and sugar, or you can cover them in powdered sugar. (Learn how to make your own here.) You can add “butter” and jelly, which is my favorite choice.

 

Or make up your own sweetener. Share it with my readers in the comments section!

 

Let’s get busy.

Homemade Pumpkin Fritters – Dairy, Egg, and Nut-Free

Ingredients:

• 4 cups unbleached flour + more for flouring rolling surface – you can also use sprouted flour!
• 1/4 cup granulated sweetener – evaporated cane juice, coconut crystals, Sucanat, pick your fave. (You can often find these for much cheaper in the bulk bins at your local health or grocery store.)
• 5 teaspoons baking powder
• 2 teaspoons sea salt
  
• 1 teaspoon cinnamon – don’t forget to look for spices in the bulk section, too!
• 1/3 cup coconut oil
• 1 can pureed pumpkin
• 1/2 cup milk of your choice (here’s how to make your own coconut milk)

Equipment:

• deep fryer – you don’t have to have a huge one.
• Palm shortening will be your best frying oil. It has a high smoke point, a clean taste, and it is healthy for you. Win/win/win. Don’t reject these biscuits because they are fried, not everything fried is bad for you! Using vegetable oils to fry is unhealthy, and especially hydrogenated oils . . . but palm oil and coconut oil are terrific frying oils.
• Biscuit cutters – these have worked splendidly for me. I love the variety of sizes.
• Rolling pin

Instructions:

First, plug in your deep fryer and let it heat up. Combine all dry ingredients in a large mixing bowl. Add coconut oil.

 

Work the coconut oil into the mix with a pastry cutter. I can’t link to the one I have, but this one has great reviews on Amazon.

 

Now add in your milk. You might have to add more. . . this measurement worked perfectly for me but just see how it goes. Mix your dough well. I can’t imagine mixing biscuit dough without one of these. 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. I love cutting regular biscuits as well as donuts and donut holes.

 

All your dough is cut, get ready to fry!

 

Drop in as many biscuits as you can without crowding. Let them fry until they reach a light golden brown. The picture turned out lighter than the actual color, but you can see from the final pic the color you’re going for.

 

Ahhh, enjoy those fried pumpkin fritters! Now, to add more deliciousness, you can sprinkle with powdered sugar (here’s how to make your own powdered sugar), or you can make your own maple glaze if you wish. Here’s what you need:

Maple Glaze

• 1/4 cup powdered sugar
• 2 tablespoons maple syrup
• pinch cinnamon

Mix well and spread over your fried pumpkin biscuits. This handy tool really helps with the spreading.

 

Again, you can also:

• 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

 

Why yes, I do eat my pumpkin fritters in this strange manner. You should try it. 🙂

 

Here’s the recipe card format for easier printing:

Print

 

Much dairy, egg, and nut-free pumpkin love,

Danielle

 

Pin: Homemade Pumpkin Fritters & Maple Glaze

 

You may also like:

 

Maple Coco-Butter Popcorn – Dairy-Free

 

Dairy & Egg-Free Pancakes

 

Dairy/Egg/Nut-Free Banana Bread

 

Best Dairy, Egg, and Nut-Free Chocolate Chip Cookies