Fall is definitely my favorite season. I love the vibrant mix of colors, over-sized sweaters, sipping lots of my favorite tea and the home-style recipes that always bring people together. As the weather starts to get colder, I can’t help but feel a sense of warmth and an inspiration to experiment with fall flavors.
I recently decided to make Pumpkin Doughnut Bites with Chocolate. I’ve never made doughnuts before, but when I saw this recipe on Aninas Recipes, I was inspired to finally give it a try. The recipe seemed pretty easy and straight forward, but there were two obstacles that I ran into.
First, the temperature of the oil needs to be just right. I found this to be a challenge, because it was either too hot or not hot enough. The ideal temperature should be 375 degrees so you can cook the inside without completely over-frying the outside. It would have helped if I had a deep fry thermometer.
Second, forming the doughnuts to a consistent size was tricky. Mine turned out to be a variety of odd shapes and sizes and some were more chocolatey than others, but I just went with it. I am always drawn to the imperfections of food. It’s natural and real and I love to show off that honesty with my food photography.
My favorite part about the recipe was the combination of the pumpkin flavor and the chocolate drizzle. Delicious. My mom suggested that I make a maple syrup frosting, but I stuck to the recipe since it was my first try. Next time, I will definitely experiment a little more… and I’ll have a deep fry thermometer to ensure that all the doughnuts are perfectly cooked through. Lesson learned!
PUMPKIN DOUGHNUT BITES WITH CHOCOLATE
1 1/2 cup cooked pumpkin mashed
Note: I used 1 can of organic pumpkin pie mix.
3/4 cups flour
2 teaspoons baking powder
2 large eggs whisked
Pinch of salt
1/2 teaspoon ground cinnamon
4-5 cups of vegetable oil to deep fry
2 cups sugar
100 gr dark chocolate bar
1. Mix the flour, baking powder, eggs, salt and cinnamon with the mashed pumpkin.
2. Heat the oil in a small saucepan and using a spoon, scoop the batter into the hot oil and fry until golden brown.
Note: Oil should be around 375 degrees Fahrenheit for the best results.
3. Drain on kitchen paper and transfer to a bowl with the sugar.
4. Coat the fritters with the sugar and set aside.
Note: You can also just sprinkle with the sugar if you don’t want as much sugar coating the doughnut bites.
5. In a double boiler, melt the chocolate.
6. Drizzle the melted chocolate over the pumpkin doughnuts and serve.
All images © Regan Baroni 2016.