Time Traveling Table

Let’s be real—I’ll eat just about anything if it’s fried. So when I came across pumpkin fritters as a historical dessert, I knew I had to try them. Pumpkin? Good. Fried? Amazing. Dusted with a little sweetness? Absolutely yes.

Back in the early 1800s, pumpkin was everywhere—it was easy to grow, stored well through the winter, and could be used in both savory and sweet dishes. But ovens weren’t exactly common in every home, so frying was a go-to method for cooking up something quick, warm, and satisfying. These crispy little bites would have been made with simple ingredients—pumpkin, flour, eggs, and maybe a touch of molasses or honey for sweetness—then fried in lard or butter over an open fire.

I had no idea what to expect when I made these for the first time, but wow—they’re light, crispy on the outside, soft on the inside, and just the right amount of sweet. Straight out of the pan? Absolutely perfect. The next day? Still good, but let’s be honest—fried food is meant to be eaten immediately.

So if you’re looking for an old-school fall treat (or just an excuse to fry something delicious), these pumpkin fritters are 100% worth it.

Ingredients:

• 1 cup cooked pumpkin (fresh or canned)
• 1 cup flour (stone-ground wheat or corn flour would be historically accurate, but can also use all-purpose)
• 1 egg 
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (or nutmeg, if available)
• ½ teaspoon baking soda (or pearl ash if historically accurate)
• ¼ to ½ cup milk (whole milk or buttermilk, enough to make a thick batter)
• Lard or butter, for frying
• Honey, molasses, or powdered sugar (for serving)

Instructions:

1. Prepare the Pumpkin:
   • If using fresh pumpkin, peel, remove seeds, and cut into chunks.
   • Boil until soft, then mash until smooth. Let cool before using.
2. Mix Dry Ingredients:
   • In a large bowl, mix flour, salt, cinnamon, and baking soda.
3. Mix Wet Ingredients:
   • In another bowl, whisk the egg and milk together.
   • Stir in the mashed pumpkin until smooth.
4. Combine Batter:
   • Gradually add the wet ingredients to the dry, stirring until you have a thick, spoonable batter.
   • If the batter is too thick, add a little more milk; if too thin, add a bit more flour.
5. Heat the Fat:
   • In a cast-iron skillet over an open fire or stove, melt lard or butter until hot but not smoking.
6. Fry the Fritters:
   • Drop spoonfuls of batter into the hot fat.
   • Cook until golden brown on one side (about 2-3 minutes), then flip and cook the other side.
   • Remove with a slotted spoon and drain on a clean cloth or paper.
7. Serve:
   • While warm, dust with powdered sugar, drizzle with honey or molasses, or serve plain.
     • Side Note on Powdered Sugar.
       Okay, so I included powdered sugar in this recipe because… well, yum. Buuuuut if we’re talking historical accuracy, it wasn’t actually a thing in the early 1800s—at least, not the way we know it today. Back then, sugar didn’t come in neat little bags; it was sold in solid sugar loaves (a.k.a. sugar cones) that had to be scraped, broken up, or crushed before use. And if you wanted a finer texture? You had to grind it yourself using a mortar and pestle or a spice grinder.
       So technically, if you want to keep it 100% authentic, you could take regular sugar and grind it down the old-school way. But honestly? I’m all for a little historical shortcut when it means getting these treats done faster.