Wednesday, February 08, 2012

"Dumpkin" Rye Drops

The inspiration for these fritters comes from The Compleat Pumpkin Eater by, Caroline Schollkopf. This was another .25 cent find at the library sale. The cookbook assumes the reader knows how to cook. There wasn't much instruction after, "fry in hot fat" but I did them fairly hot-about 375 degrees F. for a total of five minutes with frequent turning. I also went ahead and added garlic, onion, and a dash of allspice. I served them with butter and full flavour molasses. They were enjoyed (I didn't try any) and I was asked to put the recipe into regular rotation with other favourites.

1 large egg
1 teaspoon baking soda
1/2 cup buttermilk
2/3 cup pumpkin puree
1 cup light rye flour
1/2 cup plain flour
1/8 teaspoon salt
1/2 teaspoon granulated dried garlic
1 teaspoon dried minced onion
Dash of ground allspice
Fat for frying

Sift dry ingredients together. In a bowl, combine buttermilk, soda, and egg. beat well. Add pumpkin, dried garlic, and dried onion. Pour into dry ingredients. Mix well, but don't overbeat. Drop by spoonfuls into hot fat and fry about 5 minutes or until deeply golden. If not serving right away, keep warm in a 190 degree F. oven.

Serve hot with molasses and butter (or chutney, I could see these being good with chutney).

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