These gluten free pumpkin fritters are super easy to make and incredibly delicious! Simply mix, fry then roll in a cinnamon-sugar coating and enjoy! Gluten Free + Vegan
- Simple Ingredients: Nothing too fancy needed here! These fritters are made with pretty basic ingredients you probably already have in.
- Easy to Make: These sweet pumpkin fritters come together quickly in no time!
- Outrageously Good: Make sure to have friends and family round to share with or you’ll end up eating them all yourself!
- Wet Ingredients: pumpkin purée, vanilla extract and milk.
- Use dairy or non dairy milk – both work!
- Try this with pumpkin butter for a sweet, more complex flavor!
- Dry Ingredients: flour, baking powder, salt and spice.
Altogether these fritters are super easy to make. The prep comes together in about 5-10 minutes with basic ingredients and tools needed:
Pumpkin Fritter Batter Prep:
- Dry Ingredients: Whisk together in the large/ medium bowl.
- Wet Ingredients: Mix in a separate bowl.
- Combine: Add the wet ingredients to the dry ingredients and mix.
Frying & Coating Steps
- Fry: Fill a large skillet or pot with 2-3 inch of oil and heat to about 325°F-375°F (160°C-190°C). Once heated, carefully add spoonfuls of batter to the oil. Cook about 2-3 minutes until golden brown. Flip the fritters over about half way through for even cooking.
- Cool: Use a metal slotted spoon or pair of tongs to remove the fritters from the hot oil. Transfer to a wire rack while you fry the remaining batter. The extra oil will drip off the rack ensuring the fritters stay crispy longer.
- Coat: Combine the cinnamon sugar mixture in a deep bowl then add the still warm fritters. Toss the fritters in the bowl until well coated.
Use an ice cream scoop or a cookie scoop to drop the the batter in the oil if you have one on hand.
- Make sure to fully heat oil to the correct temperature before frying.
- This is to ensure you end up with crispy fritters rather than soggy ones. If the oil is too hot the fritters will burn on the outside before cooking on the inside. Too cold and they’ll soak up more oil than needed making for soggy fritters. Use a candy thermometer or meat thermometer if possible to check the correct temperature.
- Cool on a wire rack over a baking sheet (not on paper towels).
- The oil will drip off the rack on to the pan ensuring they stay crisp longer.
- Don’t make them too big.
- Too large and the outsides will darken and burn before the insides fully cook.
If you like these pumpkin fritters…
You might also enjoy some of my other gluten free fritter recipes!
- Banana Fritters (Gluten Free & Vegan) – sweet
- Gluten Free Apple Fritters – sweet
- Ricotta Zucchini Fritters & Tomato Caper Salsa – savory
- Chicken Broccoli Fritters – savory
- Panisses (Chickpea Fries) – savory
Let me know if you try this gluten free pumpkin fritter recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
- 1 cup pumpkin puree (225g)
- 1 teaspoon vanilla extract (5ml)
- 1/4 cup milk dairy or non dairy (60 ml)
- 1 cup gluten free all purpose flour (140g)
- 2 tablespoons sugar (white or brown sugar)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Oil for frying
- 1/3 cup white sugar (70g)
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- Add the dry ingredients to a large bowl: flour, sugar, baking powder, cinnamon and salt. Whisk together then set aside.
- In a small mixing bowl combine the pumpkin, vanilla extract and milk. Mix together.
Add the pumpkin mixture to the flour mixture. Mix into a thick batter until no pockets of flour remain. Set aside as you prep for frying.
- Place a wire rack over a large baking sheet with a big sheet of foil or parchment paper underneath to catch the oil. Set aside.
- In a deep skillet or pot (non stick pot/pan highly recommended) add the frying oil so that it's about 2-3 inches deep. Warm over a medium-high heat. You want to oil to be about 325-375°F (160-190°C ) before adding the batter.
- When the oil is hot, begin adding the batter. Scoop out the batter (about 1-2 tablespoons worth at a time) and gently drop into the hot oil. Make sure to carefully add the batter so that it doesn't splash. Leave some space between each fritter so they cook evenly. Let each fritter cook about 2-3 minutes on each side. Repeat until all the batter has been used up.
- As they cook (they should be golden brown on the outside) use a slotted spoon to lift and transfer the fritters to the wire rack to cool.
- Optional Cinnamon-Sugar Coating: Whisk together the cinnamon and sugar to a large, deep bowl. Add the fritters (still warm) to the bowl and shake/toss until the fritters are well coated and enjoy!
- Use a deep skillet or pot to reduce oil splatter.
- Feel free to use 1 teaspoon pumpkin pie spice in place of or in addition to the cinnamon.
What type of oil?
- Ideally you want to use a neutral-tasting oil with a high smoking point like sunflower oil, canola oil or vegetable oil. Extra virgin olive oil and coconut oil are not suitable for frying because of their low smoke point.
Freeze or Save for Later
- If you plan on making a batch to enjoy later and you'd like to reheat - don't add the cinnamon sugar coating until after you've reheated the fritters.
- To freeze: cool completely and store the uncoated fritters in an airtight container or bag. Store in the freezer up to 6 months. Thaw in the microwave in 10 second intervals until heated through (fritters will be warm, but soft) or in the oven for about 10-15 minutes at 350°F/180°C to get them crispy.