3 tablespoons brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/4 cups all-purpose flour
1 can pumpkin puree
2 extra large eggs, separated
pinch of salt
vegetable oil for frying
2 teaspoons cinnamon
1/2 cup sugar
Mix cinnamon sugar for coating ( mix the 2 teaspoons of cinnamon to 1/2 cup of sugar)
In a large mixing bowl, combine sugar, baking powder, salt, cinnamon, nutmeg and cloves. Mix well.
Stir in flour, pumpkin puree, and egg yolks. Set mixture aside.
With an electric mixture, beat egg whites and salt together until stiff peaks form.
Fold egg whites into pumpkin mixture.
In a large, heavy skillet, heat oil over medium heat.
Drop pumpkin mixture by teaspoon into hot oil, frying keep turning till brown on both sides. Fry for about 3 minutes, or until golden.
Drain fritters on paper towels.
Roll the fritters in the sugar mixture to coat.