Fall Harvest Fritters

I love everything about Fall, the colors, the flavors. the smells. During this season I love to bake with the seasonal ingredients that Mother Nature has to offer, especially with pumpkin. The Fall Harvest Fritters are delicious fritters made with pumpkin puree, freshly squeezed orange juice and enriched with greek yogurt. For this recipe I used Chobani Greek plain yogurt, a yogurt made with all natural, non-GMO ingredients. A very healthy choice to put into your dishes.

Savor these delicious sweet treats while cheering on your favorite team along with your family and friends.

Get creative yourself and check out other Chobani’s delicious recipes here!

ENJOY!

#madewithchobani #fallharvestfritters #alegambini #breadlovanddreams

Recipe & Photo by Ale Gambini – BreadLoveAndDreams.com

INGREDIENTS

4 cups all-purpose flour

1 pinch of salt

2 teaspoons active dry yeast

1/4 cup lukewarm water

2 cups pumpkin puree

5.3 ounces (1 container) Chobani non-fat plain greek yogurt

1 orange juice, freshly squeezed

1 teaspoon freshly grated lemon zest

1 teaspoon freshly grated orange zest

1 egg

1 egg yolk

2 tablespoons granulated sugar

1/3 cup whole milk

canola oil, for frying

1 cup granulated sugar + 1 teaspoon cinnamon powder blended together, for dusting

DIRECTIONS

In a mixing bowl combine together flour and salt.

Make a well in the center then add the yeast previously proofed with 1/4 cup of lukewarm. Blend briefly.

Add pumpkin puree, greek yogurt, orange juice, lemon and orange zest, one egg, one egg yolk, sugar. Mix together slowly incorporating the milk.

Mix thoroughly until very smooth.

Cover with a kitchen towel and allow to rest for 2 hours.

In a large fraying pan, pour abundant canola oil and heat until it reaches the right temperature for frying.

Dip a stainless steel teaspoon into a glass of cold water than spoon a teaspoon of batter and drop it into the frying pan.

Repeat until all the batter is gone. (Remember to NOT overcrowd the pan while frying).

Let the fritters float into the oil until puff and golden.

Drain with a slotted spoon and place over a plate covered with paper towel.

Enjoy warm, copiously dusted with sugar and cinnamon mixture.