# What You'll Need:
→ 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 - Whisk together all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and granulated sugar in a large bowl.
02 - In a separate bowl, whisk pumpkin purée, eggs, whole milk, vegetable oil, and vanilla extract until the mixture is smooth.
03 - Add wet mixture to dry ingredients, stirring gently until just combined to maintain a tender texture; avoid overmixing.
04 - Pour 1 inch of vegetable oil into a deep skillet or heavy-bottomed pot and heat over medium until oil reaches 350°F.
05 - Using two spoons or a small ice cream scoop, drop heaping tablespoonfuls of batter into the hot oil and fry in batches.
06 - Cook each fritter for 2 to 3 minutes per side, turning as needed, until puffed and deep golden brown; avoid crowding the pan.
07 - Remove cooked fritters using a slotted spoon and transfer briefly to paper towels to drain.
08 - While still warm, coat fritters in a mixture of granulated sugar and ground cinnamon.
09 - Serve fritters warm or at room temperature.
