Recipe courtesy Kevin Fonzo, chef/owner, K Restaurant, Orlando, FL
Fonzo makes these addictive savory fritters to garnish his creamy pumpkin soup, but they can also be served as an unconventional appetizer or side dish.
- 1 small pumpkin (about 2 pounds), peeled, seeded and cut into large chunks
- Water, for steaming
- 1 cinnamon stick
- 3 eggs, beaten
- 1½ cups milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3¼ cups all-purpose flour
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- Oil for frying
In a large covered saucepan over high heat, steam the pumpkin in 1 inch of water with the cinnamon stick until tender, adding more water if it evaporates. Drain and cool the pumpkin to room temperature. Chop it roughly (approximately ¼- to ½-inch pieces).
In a large mixing bowl, make batter by combining the eggs, milk, baking powder and salt. In a separate bowl, combine flour, allspice, cinnamon and pepper. Add the flour mix to the batter, ½ cup at a time, while mixing. Mix until smooth. Stir in the chives, parsley and pumpkin.
Fill a heavy saucepan (or other pan used for deep-frying) with 3 inches of oil and heat to 375°F. Using a tablespoon, drop the batter into the oil one spoonful at a time, taking care to prevent the beignets from sticking to each other and avoiding oil splashes. Turn the beignets occasionally as they float, so all sides brown evenly. Cook for approximately 5 minutes, or until a wooden skewer inserted into them comes out clean. Remove and drain on paper towels. Season with salt and pepper. Serves 4–8.