Project Description

Hot oil scares the bejeezus out of me.

Truth is, I’m a complete baby about burns. Other types of wounds don’t bother me too much – bring on the hangnails and paper cuts! But, a burn? I’m no good.

One time, I burned my fingertip doing who knows what. I don’t even remember anymore. All I know is that it was the most painful burn I had ever had. Mind you, this is just a regular burn. We’re not talking about a serious burn, just a regular, run of the mill burn.

I thought I was going to die.

I created this strange contraption to strap onto my finger/hand with a ziploc bag filled with ice, a towel, and tape. It allowed me to function for the rest of the night, as much as one can function with a horrific hand deformity, I would imagine.

So, then it is time for bed. I still can’t take the contraption off of my hand without searing pain and I don’t know how I am going to sleep. My husband goes to bed, unsympathetic to my plight. I decide that the only thing I can do is to fill up the ziploc bag with as much ice as possible and sleep with my arm outstretched (which works so well for a stomach sleeper), hoping that I would fall asleep before the ice melts and the pain starts again. Knowing that our queen bed probably wouldn’t accommodate this stunt, I set up shop in the guest bed by myself, irrationally angry with my husband because how could he just go to bed, he was supposed to HELP ME.

Somehow, I eventually fell asleep and woke up in a wet bed with a blistered finger. Not my finest hour.

So, yeah, burns? Me no likey.

But, I wanted to make fritters for you guys. Which requires a whole lot of oil. Hot, bubbly, scary oil. So, I bit the bullet and no harm was done. Now, can someone tell me how to make bacon without burning myself – pretty please?

Pumpkin Fritters

Recipe Type: Other Desserts
Author: Jennifer
Serves: 25-30
Crispy and sweet pumpkin fritters.
  • Vegetable oil, enough to fill a large skillet with 1 1/2 to 2 inches of oil, plus 2 tablespoons
  • 1 3/4 cup cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup granulated sugar, plus 1/2 cup more for rolling
  • 1 teaspoon cinnamon
  • 1 egg
  • 1/2 cup half and half
  • 1/2 cup pumpkin pie filling or pumpkin butter
  • 1 teaspoon vanilla
  1. Pour 1 1/2 inches of oil in a large skillet. Heat over medium-high heat until oil reaches 375 degrees.
  2. Combine 1/2 cup granulated sugar and cinnamon in a ziploc bag. Set aside.
  3. While oil is heating up, whisk together the cake flour, salt, baking powder, 1/3 cup sugar, and pumpkin pie spice in a medium bowl. Set aside.
  4. In another bowl, whisk together the egg, half and half, pumpkin pie filling, 2 tablespoons vegetable oil, and vanilla. Gradually add pumpkin mixture to dry ingredients, mixing until just incorporated.
  5. Once the oil has reached 375 degrees, use a cookie scoop to add dollops of dough into the oil. Fry until golden brown, approximately 1 minutes on each side. Drain on a paper towel. Let cool for about 1 minute, then add one or more fritters to ziploc bag to cover with sugar and cinnamon. Serve warm.

Adapted from the Food Network