Pancetta Pumpkin Fritters With Cinnamon Whipped Cream

• 1 cup pumpkin roasted, roast with 1 tbsp brown sugar*
• 2 tablespoons melted butter unsalted
• 1 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1 cup all purpose flour
• 1/4 cup breadcrumbs made from cinnamon bread
• 1 tablespoon baking powder
• 1/4 cup pancetta small dice
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

1. Add heavy whipping cream to a medium size mixing bowl and begin to incorporate air into the cream using hand mixer on low.
2. Increase speed and once thickened slightly, add sugar, cinnamon and vanilla.
3. Continue to blend until stiff peaks form, cover bowl with plastic wrap and keep refrigerated until ready to serve.
4. To make batter:
5. Blend pumpkin and butter until smooth and then add sugar, salt & cinnamon.
6. With a whisk, blend in egg until fully incorporated.
7. Slowly whisk flour and breadcrumbs into batter.
8. Using a spoon, fold Pancetta into mix.
9. To fry:
10. In a large, heavy bottomed pan, add 50/50 canola, vegetable oil blend until at least 1" deep.
11. Heat the oil to 325u0b0.
12. Working in batches, use a small cookie scoop to drop rounded spoonfuls of batter into the oil.
13. The fritters will start to float when they need to be flipped. Cook approximately 1 minute per side or until golden brown.
14. Keep warm in oven while working through remaining batter.
15. Serve warm with Cinnamon Whip Cream and a sprinkle of powdered sugar.

pumpkin, butter, brown sugar, salt, ground cinnamon, egg, flour, breadcrumbs made, baking powder, heavy whipping cream, powdered sugar, ground cinnamon, vanilla

Taken from www.yummly.com/recipe/Pancetta-Pumpkin-Fritters-With-Cinnamon-Whipped-Cream-1667770 (may not work)