Fluffy little pumpkin doughnuts fried to crispy perfection and dunked in a salted maple glaze! No rising necessary, you can have doughnuts ready in 30 minutes!
1literoil suitable for frying (I use sunflower oil)
For the Glaze:
½cupgranulated white sugar
¼cupsalted butter (or unsalted)
¼cupmilk
¾cuppowdered sugar
⅛teaspoonsalt
1teaspoonvanilla extract
Instructions
To Make the Fritters:
Whisk together the melted butter, brown sugar, egg, vanilla, milk, and pumpkin puree in a mixing bowl. In another bowl, whisk the flour, baking soda, baking powder, and spices until combined.
Start heating the oil in a heavy saucepan over medium heat. Allow at least 2 inches deep of oil to fry. Heat oil to 350℉-365℉ (test using a candy or meat thermometer).
Right as the oil comes to temperature, add the flour mixture to the wet ingredients and stir just until no streaks of flour remain. Cover a plate with a paper towel to put the fritters on after they are fried.
Using a teaspoon or a small cookie dough scoop, carefully drop spoonfuls of batter into the hot oil, only about 5-6 at a time. Let the fritters cook for about a minute after which they should look quite dark and flip over in the oil on their own. If they don't flip and they are looking dark, just give them a gentle nudge with a spoon to help them flip. Let cook on the other side until they are about the same colour as the first. Remove from the oil with a slotted spoon onto the paper towel and let the fritters sit for at least 3 minutes before cutting into them to allow the retained heat to finish cooking them in the middle.
Repeat the frying process with the remaining batter until all the fritters are fried. Glaze the fritters (recipe below) or simply sprinkle with powdered sugar. Enjoy!
To Make the Glaze:
In a small saucepan over medium heat, add the granulated sugar, milk, and butter. Bring to a boil for 3 minutes, stirring constantly. Remove from the heat and add the powdered sugar, salt, and vanilla and whisk until incorporated. Dunk each warm fritter in the hot glaze, using a fork to lift out and let the excess glaze drip off. Place glazed fritters on a wire rack with a pan underneath to catch drips.
Notes
Store fritters in an airtight container at room temperature for up to 3 days although they are best when eaten fresh.