Gluten Free Pumpkin Ricotta Fritters

• 2 cups Roasted Mashed Pumpkin (or Pumpkin Puree)
• 1 cup Ricotta Cheese
• 2 whole Eggs
• 13 cups Corn Flour
• 2 cups Gluten Free Flour Blend
• 2 teaspoons Baking Soda
• 1/2 teaspoons Xanthan Gum
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoons Cinnamon
• 1 pinch Grated Nutmeg
• 1/2 teaspoons Salt
• 1 cup Oil, For Frying

1. Place all ingredients in a blender or food processor.
2. Let her rip until all ingredients are mixed well.
3. Heat oil in a medium frying pan over medium heat.
4. Once the end of a wooden spoon bubbles in the oil, you are ready to fry.
5. Drop the dough into the hot oil by small tablespoonfuls.
6. Let sit and fry on each side for about 2 minutes.
7. Remove from the heat when they are golden brown.
8. Place on paper towels to drain.
9. Check the inside of your fritter.
10. If it is still too creamy, lower your heat and fry the fritter a bit longer.
11. Roll finished fritters in cinnamon sugar or dust with powdered sugar.

roasted mashed pumpkin, ricotta cheese, eggs, flour, flour, baking soda, xanthan gum, pie spice, cinnamon, nutmeg, salt, oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-pumpkin-ricotta-fritters/ (may not work)