I could easily deny it and try to convince you otherwise, but I might as well just admit the obvious -> I’m having a huge moment with pecans this year.
Is it not that obvious? Ah, well I guess that’s because I’ve had to hold back my enthusiasm and not use them nearly as much as I’d like. The reason is that we have to ration the small supply we have (*super sad face*). Unfortunately they don’t grow or sell them in this country at all. If it wasn’t for that I’d probably just add them to each and every recipe from now until the season is over. It’s amazes me, the way they can add flavor to anything and everything you put them in, especially once they’re toasted. Don’t you just love things that fit into the category of ‘a little goes a long way’? Yeah, me too!
With it being the Holiday season, I’ve been baking more than usual (Ha, if that’s even a possibility) and like I said, I’ve wanted to add pecans to everything lately. The fact is that, like most kids, I never liked them much when I was younger and it wasn’t until recent years that I discovered how delicious they are. Now it’s like I’ve suddenly got the urge to make up for all of that lost time when I could have been appreciating them.
On a side note, do you remember me telling you about the new laptop I got two weekends ago? Well now that I’ve had it this long I’ve gotta tell you, it’s been so, so nice. Things have seemed easier to keep organized and it’s like having a clean slate to work with. I’ve spent a good amount of time these past few weeks trying to move pictures, save files, and back up all the stuff that I should have already saved ages ago. Basically, the laptop has been the perfect temporary cure for my longterm procrastination of the tedious little details that I always seem to skip. I say “temporary” because in the back of my mind I’m already resigned to the fact that I’ll procrastinate it all again later when the newness of my laptop wears off. Haha, oh the irony of procrastinating my own procrastination.
But anyway, let’s talk about these fritters. As I mentioned in the post title, these are super easy you guys. I mean, there’re probably a lot of recipes that I’d consider easy even though to some of you they probably seem very complicated, but I’ve been trying to be extra conscious of that and make sure that when I tell you something is simple it really is. Well these fritters really are simple and you’ve totally got this thing, I know it.
That’s why I made them in the first place actually, because a few in the gang were craving doughnuts the other day and I just wasn’t in the mood to wait on the yeasted kind to rise so I had the bright idea to simply make fritters. Yes, they’re a completely different thing than a yeast doughnut but that doesn’t mean they’re any less amazing! If you are already at all familiar with frying then these should be a piece of cake because that’s the hardest part. Other than that all you’ve gotta do is whisk up your batter and try not to eat it all by the spoonful if you’re a fan of cake batter (eh hem, not that I would know anything about that……*guiltily shifts gaze to feet*).
Oh also, something else I added to these was a few spoons of strong coffee, does that seem unusual to you? Surprisingly, the flavor doesn’t stand out on it’s own, it just adds depth and makes the flavor of the toasted pecans that much yummier. You have to try it! OOooh, and if you want to add a little more sweetness to these then try drizzling them in caramel or dipping them in maple syrup. I’ve also added chocolate chips along with or in place of the pecans and both ways were incred!
- 1/2 cup pecans, chopped
- 1 1/2 tablespoons butter
- 1 egg
- 2/3 cup dark brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1.2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 tablespoons black coffee
- 2 cups flour
- Neutrally flavored oil for frying
- Powdered sugar for serving
- Add butter and the pecans to a small saucepan or skillet over medium high heat and stir constantly for 3 to 4 minutes until they start to darken and brown on the edges. Remove the pan from heat and pour them onto a separate bowl or plate
- Whisk together the sugar and egg in a medium mixing bowl. Add the salt, baking powder, baking soda, vanilla, coffee and buttermilk and stir well, then whisk in the flour until you have a very thick batter. Add the pecans last and stir to combine.
- Heat about 1 quart of oil in a high-sided skillet or dutch oven (or a deep-fryer) to around 350 degrees F (180C) if using a thermometer or just medium high heat.
- Use a dough scoop or large tablespoon to carefully drop about 2 tablespoon sized scoops of the batter into the hot oil. Cook for around 90 seconds on each side, or until golden brown. Remove from oil to a plate lined with paper towels and cool for about 5 minutes. Dust generously with powdered sugar and serve immediately. (P.S. These are also great drizzled and/or dipped in maple syrup, chocolate syrup, or even caramel!!!)