Sweet fritters / Dessert snack
Soft inside, lightly crisp outside, these sweet Italian-style pumpkin fritters are made with mashed pumpkin, lemon zest, vanilla, and a delicate cinnamon sugar finish. Perfect for autumn snacks, dessert plates, or festive family cooking.
Recipe video
Cut the cooked pumpkin into pieces, then mash it very well with a fork. If it looks watery, press it through a fine sieve or wrap it in a clean cloth and squeeze gently.
Place the mashed pumpkin in a bowl. Add the egg, sugar, milk, vanilla, lemon zest, cinnamon, and salt.
Mix with a whisk or spoon until the batter looks smooth and the sugar begins to dissolve.
Add the flour and baking powder. Stir gently until no dry flour remains. The batter should be thick, soft, and spoonable.
Let the batter rest for 10 minutes so the flour hydrates and the fritters become lighter.
Pour the oil into a deep pan and heat it over medium heat to 170°C / 340°F. If you do not have a thermometer, drop in a tiny bit of batter; it should bubble steadily, not burn immediately.
Scoop small spoonfuls of batter and slide them carefully into the hot oil. Do not overcrowd the pan.
Fry for 2–3 minutes per side, turning once, until the fritters are puffed and golden brown.
Lift the fritters out with a slotted spoon and place them on paper towels to drain excess oil.
Dust with powdered sugar and serve warm, with extra cinnamon or a little honey if desired.
