This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Eileen [Knouse] Carter)
2 cups canned pumpkin (put in a sieve and squeezed as dry as you can get
1/2 cup flour
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
2 TBSP white sugar
2 beaten eggs
canola oil for frying
cinnamon sugar for sprinkling
In a bowl add flour, salt, cinnamon, baking powder and white sugar--stir. Add
beaten eggs and pumpkin--stir well (batter will be thick). Place a frying pan
over medium heat--add 1/2 cup canola oil to the pan and heat the oil. Drop
batter by heaping tablespoonfuls into the oil (so they are not touching). Fry
until bottom side is browned, then flip and fry other side until browned. Drain
on paper towels, and then sprinkle the tops with cinnamon sugar.