Pumpkin Fritters with Almond Icing

Combine powdered sugar, ground almonds, and orange extract in a medium bowl, stirring until well mixed.

Gradually add hot water to the sugar mixture, one tablespoon at a time, stirring constantly until the icing reaches a smooth, pourable consistency.

In a separate bowl, combine granulated sugar with the pumpkin base (the fritter mixture itself—prepared separately or pre-made for assembly).

Heat oil or butter in a deep skillet or fryer to 350°F (175°C) for frying the fritters.

Carefully drop spoonfuls of the pumpkin mixture into the hot oil, working in batches to avoid overcrowding the pan.

Fry the fritters for 2-3 minutes per side until they are golden brown, turning once halfway through cooking.

Remove the fritters with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Drizzle or dip the warm fritters in the almond icing, allowing excess to drain back into the bowl.

Arrange the glazed fritters on a serving plate and allow them to set for a few minutes before serving.