Oct 28, 2013

Pumpkin drops

Full of pumpkin but you wouldn't know it.

Recipe adapted from Giallo Zafferano
time: 50 min preparation (40 min of baking pumpkin) + 20 min frying

  • 1 kg (2 lbs) pumpkin pulp (cut in chunky pieces)
  • 150 g (3/4 cup) sugar
  • 3 eggs
  • grated zest from 2 large oranges
  • 350 g (2 1/3 cups) regular flour OR:
    • 100 g (2/3 cup) regular flour
    • 200 g (1 2/3 cup) whole spelt flour
  • 8 g (2 teaspoons) baking powder
oil for frying (about 2 cups)
powder sugar for finishing

  1. Place pumpkin pieces in the hot oven (200C/400F) for 40 minutes. Remove, let them cool till room temperature and blend in a food processor together with sugar, eggs and zest. 
  2. Place the mix into a large bowl and, using rubber spatula, fold in gently sifted flours and baking powder till just combined. 
  3. On a medium skillet, heat oil on medium/high. Transfer the batter into a chef's sleeve, and squeeze about a tablespoon-size drip onto the hot oil. Fry about 2 minutes on each side. Transfer cooked pieces onto a paper towel.
  • very cool snack/dessert;
  • only a subtle pumpkin taste; more intense orange flavor;
  • it has a texture of a doughnut, hard to guess it's full of pumpkin;
  • I cleaned the oranges with a strong brush before using the zest;
  • I doubled pumpkin amount and only added a bit extra flour (to finish off the flour bag);
  • using a chef's sleeve to drip the batter was a good idea; I tried first with two spoon and it just took longer;
  • if the oil is too hot, they will cook too fast and be raw inside;
  • drops are good hot or cool with tea of champagne.


  1. Anonymous11/01/2013

    We usually make pumpkin fritters. These look lovely and I love the addition of orange. Must give that a try.
    :-) Mandy

  2. Pumpkin fritters? I have to research that one! Thanks, Mandy

  3. so fluffy and crunchy, so apetisant and delicious, i almost smell the aroma