I’ve grown to love pumpkin fritters…as a side dish, as a snack…sometimes even for breakfast! (Don’t judge me, they’re delicious!)
The best part is, they are super simple to whisk together and are 100% Paleo-friendly so you can munch away without any guilt.
So, I thought that as we head into pumpkin season, it was time to share this little recipe secret with you. This might just be my new favorite recipe for this fall!
Here it is…
2 cups cooked (boiled or steamed) organic pumpkin, or butternut squash
1 large egg
2 tablespoons arrowroot flour
1 pinch Himalayan Sea Salt
1 teaspoon cinnamon spice
1 teaspoon coconut oil
Coconut palm sugar and cinnamon spice to taste
Place 2 cups of cooked and mashed pumpkin in a mixing bowl.
Whisk the egg and then add it to the mixing bowl. Mix the egg in well with the pumpkin.
Add the arrowroot flour, salt and cinnamon and mix again until the fritter mix ingredients are well combined.
Next, in a medium saucepan, melt the coconut oil over medium heat.
Using a tablespoon, scoop 2 tablespoons of pumpkin mix at a time into the pan and fry for a few minutes until the underside of each fritter becomes firm and golden brown. Then flip the fritters over and fry for another few minutes until the other side turns a beautiful brown as well.
Remove the fritters from the pan and drain on a paper towel to remove excess oil, if desired.
Continue this process until all the fritter mix has been used.
Sprinkle with coconut sugar and cinnamon, to taste and serve warm.
How’s that for a toasty fall treat?!
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