Pumpkin Fritters with Vanilla Ice Cream

• 1/2 c. all-purpose flour
• 3 1/2 tbsp. granulated sugar
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 large eggs
• 1 can 100 percent pure pumpkin
• canola or vegetable oil
• cinnamon sugar
• vanilla ice cream

1. Line a baking sheet with paper toweling and set aside.
2. In a small bowl, stir together flour, sugar, baking powder, cinnamon, and salt.
3. In a medium bowl, whisk eggs until blended.
4. Whisk in pumpkin until combined.
5. Frying 4 at a time, drop batter by heaping (measuring) tablespoonfuls into pan.
6. Fry until golden brown, turning occasionally, about 4 minutes.
7. Using slotted spoon, transfer fritters to paper towels to drain.
8. Repeat with remaining batter.
9. Fritters will puff up, then deflate slightly when removed from pan.
10. To test for doneness, press lightly on fritters; they should spring back.
11. To serve, arrange fritters (2 each) on small dessert plates.
12. Sprinkle each with slightly rounded teaspoon cinnamon sugar and serve with ice cream.
13. To make cinnamon sugar: In a small dish, stir together 3 tablespoons sugar and 1 tablespoon cinnamon until combined.

allpurpose, granulated sugar, baking powder, ground cinnamon, salt, eggs, percent, vegetable oil, cinnamon sugar, vanilla ice cream

Taken from www.delish.com/recipefinder/pumpkin-fritters-ice-cream-desserts (may not work)