|Milk||1 Cup (16 tbs)|
|Eggs||2 Small, separated|
|Pumpkin puree||1 Cup (16 tbs)|
|Onion||2 Tablespoon, grated|
|Baking powder||1⁄2 Teaspoon|
In a medium saucepan, melt 3 tablespoons butter or margarine.
Stir in 3 tablespoons flour and heat 30 seconds.
Blend in 1 cup milk and bring to a boil.
Cook, stirring, until thickened.
Remove from heat and blend in 2 egg yolks, 1 cup pumpkin puree, 2 tablespoons grated onion, 1 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon each pepper and nutmeg.
In a small bowl, beat 2 egg whites.
Gently fold into pumpkin mixture.
Drop by heaping tablespoons onto a lightly oiled griddle or skillet, frying no more than 4 at a time about 2 minutes per side.
Makes about 24.
When to serve these tasty little fritters? With leftover cold turkey or ham perfect.
The following vegetables may be substituted for the pumpkin puree and the fritters can be enjoyed in a variety of tastes.
Use 1 cup mashed potatoes or mashed sweet potatoes, finely chopped, well drained, cooked spinach, or finely chopped fresh mushrooms, finely chopped onions or finely grated carrot, pressed free of moisture.