This recipe is based off a desert in Sardina, Italy. Found in the Blue Zone Cook Book. What are blue zones? They are certain areas in the world in which people regularly live to be 100+ years old.

Frying Oils-  Olive oil is traditionally used as the frying oil in this recipe. I used organic coconut oil. You could also use avocado oil. Almost any other oil would not be a healthy oil to fry in like vegetable oil, peanut oil, soybean oil, etc.

Saffron – The original recipe included saffron which is more common and readily available in Italy. As this can be quite expensive here in the states, I went with a more common spice like cinnamon. Cinnamon pairs perfectly with the other ingredients in this recipe.

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Healthy Sweet Pumpkin Fritters

Soft and moist on the inside, sweet and crunchy on the outside.

Course

Dessert, Snack

Cuisine

Italian

Servings

Ingredients

• 1-1.5 cups Flour (I used all-purpose gluten free, I'm sure you could try almond or coconut flours)
• 1 15 oz Can Pumpkin Puree (Or try mashed sweet potatoes)
• 1/2 cup Applesauce
• 1/2 cup Water
• 1/2 teaspoon Cinnamon
• 1 tablespoon Baking Powder
• Pinch Of Salt
• 1/4 cup Granulated Sugar (or topping of choice)
• Oil For Frying (olive oil, coconut oil, for avocado oil)

Course Dessert, Snack Cuisine Italian Servings Ingredients 1-1.5 cups Flour (I used all-purpose gluten free, I'm sure you could try almond or coconut flours) 1 15 oz Can Pumpkin Puree (Or try mashed sweet potatoes) 1/2 cup Applesauce 1/2 cup Water 1/2 teaspoon Cinnamon 1 tablespoon Baking Powder Pinch Of Salt 1/4 cup Granulated Sugar (or topping of choice) Oil For Frying (olive oil, coconut oil, for avocado oil)

Instructions

1. In a bowl mix your flour, pumpkin puree, applesauce, baking powder, cinnamon, & salt. Add water as needed, your looking for a thick batter like consistency.
2. Fill a pan with about an inch of oil. I use a small saucepan so I don't need to use as much oil. Heat oil to 350°F. I use a kitchen thermometer to check this.
3. Once the oil is up to temperature, just spoon out small dollops of batter into the oil and fry until golden brown (2-3 minutes). I fry about 5-6 at a time.
4. Use a slotted spoon to take balls out of the oil and place either on a plate with paper towels, or a cooking rack.
5. The balls cool quickly and can soon be rolled in the granulated sugar. I find only coating half of each ball to be sufficient.
6. Best served warm. I just cook whatever we are going to eat within the hour and then save the rest of the batter in the fridge until the next fry. Makes 3-4 dozen fried balls.

Recipe Notes

*I haven't tested this out but the batter should keep in the fridge for at least of few days.