Ingredients

• 1 can (about 15 ounces) of high-quality pumpkin puree

• 2 1/2 cups of all-purpose flour

• 1 cup of water

• 1/2 cup of applesauce

• 1 tablespoon of baking powder

• 1 teaspoon of vanilla extract or vanilla paste

• Zest of half a lemon

• A pinch of Sicilian flaky sea salt (or any flaky sea salt)

• Approximately 1/2 cup of granulated sugar for coating

• Olive oil for deep frying (about 1 inch deep in a heavy cast-iron pan)

How to Prepare

1. In a large bowl, combine the pumpkin puree, applesauce, vanilla, and lemon zest. Mix until well combined.

2. Add a pinch of salt, baking powder, and 1 cup of water to the mixture. Stir thoroughly to combine.

3. Slowly sift in the 2 1/2 cups of all-purpose flour, stirring continuously until the batter is smooth and free of lumps.

4. Let the batter rest for about 15-20 minutes to hydrate the flour and thicken up.

5. In a cast-iron pan, heat approximately 1 inch of olive oil. Use a candy thermometer to monitor the oil's temperature, aiming for around 350 degrees Fahrenheit (175 degrees Celsius).

6. Use a large ladle to scoop the pumpkin batter and carefully drop it into the hot oil. Ensure that the batter is close to the oil to prevent splattering.

7. Cook the fritters for a few minutes, turning them to achieve a golden, crispy exterior on both sides.

8. Once they're golden brown, use a slotted spoon to remove the fritters from the oil and transfer them to a container of granulated sugar.

9. Coat the fritters with sugar by giving them a good shake in the container.

10. Place the coated fritters on a platter for presentation.

11. Serve them while they're still warm and enjoy the delectable pumpkin flavor, sugar crunch, and vanilla aroma.