From the kitchen of:
Royal Sonesta Boston
Executive Chef Brian Dandro
Ingredients
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.
