November 26th, 2013

Pumpkin Apple Fritters for Thanksgivukkah

This Thursday isn’t just any Thanksgiving. Oh no, friends. This Thursday marks the one and only Thanksgivukkah of our lives, and the lives of many generations to come. This occurrence—the first time that the first day of Hanukkah falls on Thanksgiving in 125 years—is pretty major. Like won’t happen again for 70,000 years major. Like best holiday of all time major. Like time to make Pumpkin Apple Fritters major.

What does the holiday’s rarity have to do with it being the best holiday of all time. Well, honestly, nothing. What really makes Thanksgivukkah special is that it has borne the most epic holiday food mashup ever. I’ve never seen so many gloriously decadent recipes as I have for Thanksgivukkah. Seriously: check out this round up of Thanksgivukkah recipes that I posted on Cool Mom Picks.

Can you stand it?!

And, to top it all off, I came up with a Thanksgivukkah recipe of my own. (I couldn’t help myself!)

These Pumpkin Apple Fritters bring together the Thanksgiving flavor of pumpkin and Chanukkah feel of fried sufganiyot, traditional holiday donuts, but are way easier to make than either pie or donuts.

Pumpkin Apple Fritters OneHungryMama

Frying up fritters may seem a little intense (and, uh, less than perfectly healthy), but it’s a holiday that won’t be back for thousands of years. Literally. So live it up. In fact, shake a little extra powdered sugar on top for me.

Happy whatever you’re celebrating on Thursday. I hope it’s a delicious one.

Pumpkin Apple Fritters
(can be shared with kids 12+ mos)*
Makes 1-2 dozen fritters

2 cups flour
1/2 cup sugar
2 tablespoons baking powder
2 teaspoon cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
4 eggs
3/4 cup milk
2 tablespoon butter, melted
2 teaspoon vanilla
1/2 cup pumpkin puree
2 apples, peeled, cored and chopped (about 2 cups chopped)
Canola oil
Powdered sugar (and lots of it), for serving

1. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, salt, nutmeg, cloves, and cardamom; set aside.

2. In a separate small bowl, whisk together eggs, milk, butter, and vanilla.

3. Using a wooden spoon, stir wet ingredients into the dry.

4. Stir pumpkin puree into the batter until well incorporated, and then stir in chunks of apple.

5. Pour oil into a deep, heavy bottomed pot until it comes about 2″ up the sides. Heat over medium-high flame and when the oil seems hot drop in a small amount of batter. The oil is ready when the batter sizzles, immediately rises to the top and browns fairly quickly. At that point, drop spoonfuls of batter into the oil and scoop them out as soon as they turn a deep golden brown using a slotted spoon. Transfer cooked fritters to a paper towel lined plate while you finish cooking the batter. To serve, pile warm fritters on a platter and shake powdered sugar over the top.

*Note: While there is nothing in these that is unsafe for younger eaters, I recommend them beginning at 12 months old due to the fact that these have a high sugar content and are fried. If you decide to share these with younger eaters, make sure to serve an age appropriate portion—a little of these sweet treats goes a long way with wee ones.

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