Tricks and Treats

It's fall and that means I can go outside again. I can safely enter the car without worrying I might suffer 3rd degree burns from the steering wheel. I can enjoy my morning tea on the patio and not come in and check if my deodorant has failed me already.

Yes, it is Arizona and it means that the high is still in the upper 80s, but I assure you it is no trick. It is indeed fall. You know how I know? I bought a pumpkin or two. Fall is here.



The boy is begging me for a pumpkin pie. He's been jonesing for a pumpkin pie since he ate the last slice last fall. I must admit I've been waiting all year just for the weather to drop so I can smell that wonderful spicy smell that can only be one thing - pumpkin pie. While I'm contemplating trying out some rather unusual zings to my favorite plain jane this year, my pie making opportunities have been burned out by an oven on the fritz.



I've managed to work around this finicky oven thing. The Little Birds birthday cake had to be made at my moms. However I didn't mind toting my cake makings to her new kitchen. I was the first one to make a baking mess in the beautiful kitchen. I must say, I'm not jealous of her at all. Not one stinking bit.

So back in my boring laminate counter-topped kitchen, with drawers that don't slowly slide into place, I searched for a way to use pumpkins without turning on the blasted oven. With leftover ricotta begging to be used, and a pumpkin previously roasted, I kept coming across delicious recipes for cheesecakes. While I'm sure those are great, I needed simplicity to reveal itself. Low and behold the ricotta fritter entered my life and I don't think I'll ever be the same.



Ricotta fritters are such succulent bites that are little blank canvases waiting for anything you can throw at them. Fall has met it's newest trick, deep frying cheese and pumpkin to make a doughnut type treat.



Gluten Free Pumpkin Ricotta Fritters

2 cups mashed roasted pumpkin
1 cup ricotta cheese
2 eggs
2 cups gluten free flour blend
1/3 cup corn flour
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
grated nutmeg
1/2 teaspoon salt
1 cup oil for frying

Place all ingredients in a blender or food processor. Let her rip until all ingredients are mixed well. Heat oil in medium frying pan over medium heat. Once the end of a wooden spoon bubbles in the oil you are ready to fry. Drop the dough into the hot oil by small tablespoons. Let sit and fry on each side for about 2 minutes. Remove from heat when they are golden brown. Place on paper towels to drain.Check the inside of your fritter. If it's still too creamy lower your heat down and fry the fritter a bit longer. Roll finished fritters in cinnamon sugar or dust with powdered sugar.



Be it curled up next to the fire with hot cider, or frolicking outside in a t-shirt these little treats will ensure that fall is here and is so very sweet.