Yield: Yields about 20 fritters
Think of these as pumpkin-pie doughnuts. Do I need to say more? Oh, with chocolate sauce and candied, spiced pepitas. I actually find fried desserts to be great for dinner parties. You can do the prep ahead and still get that wow factor at the table— I mean, who doesn’t like pumpkin pie and doughnuts? You will notice that these “pumpkin” fritters are actually made using winter squash. I find real pumpkin to often be very watery and lacking in flavor so I prefer the richness and sweetness of squash such as kabocha or butternut.
Excerpted from The A.O.C. Cookbook by Suzanne Goin. Copyright © 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.