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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Pumpkin Fritters, The Ouita Michel Way

Chef Ouita Michel says she stole this recipe, which is how all recipes get forwarded into the world, so we appreciate the theft. These crunchy delicacies can be made with either regular all purpose wheat flour or a gluten-free flour mix. We use Weisenberger Mill for the regular all purpose and Bloomfield's, produced in Kentucky, for the gluten-free version. Feel free to edit the spices as well. Use what you have and enjoy!

Pumpkin Heaven: My favorite Pumpkin Recipe

Pumpkin fritters:

1 cup- 1/2 pound pumpkin puree

1 cup AP Flour

1 Tbsp. baking powder

1 Tbsp. Caster Sugar

1/2 tsp. Chinese 5 Spice

1 egg

Sift the flour and baking powder together. Puree the pumpkin with sugar egg and five spice. Combine well with flour and baking powder. Fry by the small spoon full.

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