From the kitchen of:

Royal Sonesta Boston

Executive Chef Brian Dandro




2 ½ cups Flour

3 teaspoons Baking powder

1 teaspoon Salt

4 tablespoons Clarified butter

4 Eggs

1 ½ cups Milk

1 ½ cups Chopped grilled pumpkin

2 teaspoons Cinnamon

1 teaspoon Allspice

2 teaspoons Cayenne pepper

Method of Preparation

Mix Dry ingredients in one bowl. Mix wet ingredients in a separate bowl leaving out the pumpkin. Combine the wet into the dry. Add Pumpkin.

Scoop 1oz portions into a 350 degree F fryer, remove when floating and golden brown with a towel to allow steam to escape.

Serve with a maple crème fraîche.