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Pumpkin Fritters
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| 1/2 cup | all-purpose flour |
| 2 tsp | baking powder |
| 1/2 tsp | table salt, or to taste |
| 1 tsp | ground cinnamon |
| 15 oz | canned pumpkin |
| 2 large | eggs, separated |
| 3 sprays cooking spray, divided | |
| 1 tbsp | olive oil, divided |
In a small bowl, sift together flour, baking powder, salt and cinnamon.
In a large missing bowl, combine pumpkin with egg yolks, mix until well-combined.
Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.
Coat a large skillet with cooking spray, set over medium-low heat. Add a tsp oil until oil shimmers. Drop 4 large spoonfuls of batter onto skillet to form four 3 inch fritters; cook until bubbles start to form along sides, flip fritters and cook until lightly browned, about 1 1/2 to 2 minutes,remove fritters to a serving plate and cover to keep warm. Repeat process two more times to make twelve fritters total.
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