# What You'll Need:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
08 - ¼ teaspoon ground cloves
09 - ⅔ cup granulated sugar
→ Wet Ingredients
10 - 1 cup pumpkin purée (not pumpkin pie filling)
11 - 2 large eggs
12 - ⅓ cup whole milk
13 - ¼ cup vegetable oil, plus extra for frying
14 - 1 teaspoon vanilla extract
→ For Dusting
15 - ½ cup granulated sugar
16 - 1 teaspoon ground cinnamon
# Steps to Follow:
01 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and granulated sugar until evenly distributed.
02 - In a separate bowl, whisk together the pumpkin purée, eggs, whole milk, vegetable oil, and vanilla extract until the mixture becomes smooth.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix to ensure a tender crumb.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot until it reaches about 1 inch depth. Heat the oil over medium heat to 350°F, monitoring with a thermometer for accuracy.
05 - Using two spoons or a small ice cream scoop, drop heaping tablespoonfuls of batter into the hot oil, frying in manageable batches.
06 - Fry each fritter for 2 to 3 minutes per side or until puffed and golden brown, ensuring the pan is not overcrowded.
07 - Remove fritters with a slotted spoon and transfer to paper towels to drain briefly. While still warm, roll fritters in the cinnamon-sugar mixture to evenly coat.
08 - Serve fritters warm or at room temperature according to preference.
