# Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 2/3 cup granulated sugar
→ Wet Ingredients
10 - 1 cup pumpkin purée (not pumpkin pie filling)
11 - 2 large eggs
12 - 1/3 cup whole milk
13 - 1/4 cup vegetable oil (plus extra for frying)
14 - 1 teaspoon vanilla extract
→ For Dusting
15 - 1/2 cup granulated sugar
16 - 1 teaspoon ground cinnamon
# Directions:
01 - In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and sugar until well combined.
02 - In a separate bowl, whisk together pumpkin purée, eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth.
03 - Pour the wet mixture into the dry ingredients and gently fold until just incorporated, avoiding overmixing to maintain tenderness.
04 - Fill a deep skillet or heavy-bottomed pot with 1 inch of vegetable oil and heat over medium to 350°F.
05 - Using two spoons or a small ice cream scoop, drop heaping tablespoon portions of batter into the hot oil. Fry in batches for 2–3 minutes per side until fritters are puffed and golden brown. Avoid overcrowding.
06 - Use a slotted spoon to remove the fritters and drain briefly on paper towels to absorb excess oil.
07 - While the fritters are warm, gently roll them in the cinnamon-sugar mixture to coat evenly.
08 - Serve fritters warm or at room temperature for best flavor and texture.
