Pompion Fritters with 'Applejack' Molasses

Jim Bailey

Pompion Fritters with 'Applejack' Molasses

Prep Time

30 minutes

Cook Time

5 minutes


6 people

Our forefathers in Massachusetts and elsewhere in New England during the early 17th century referred to pumpkins as Pompions.

They were so adored, and relied on, that pumpkins were simply hollowed out, thrown in the ashes of a fireplace until softened and eaten with a spoon.

This recipe for Pompion Fritters with Applejack Molasses is a tribute to our Northeast heritage.


  • 2 cups flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon apple pie or pumpkin pie spice
  • 2 cups solid pack pumpkin
  • 2 cups plain yogurt
  • 3 eggs, lightly beaten
  • Applejack Molasses, recipe below
  • 3 tablespoons vegetable oil


  • 1 In a large bowl, mix the first five ingredients well. In a separate bowl, whisk the next 3 ingredients very well. Refrigerate for 15 minutes. Meanwhile make Applejack Molasses.
  • 2 Add 1(12-ounce)bottle hard apple cider, 1/2 cup molasses, 1/2 teaspoon each onion and garlic powder, Worcestershire sauce and 1/4 teaspoon black pepper to a saucepan. Boil over medium heat until reduced by about a third, or until it is slightly thickened. Remove; set aside.
  • 3 Heat oil in a large skillet over medium heat until hot. Remove fritter batter from refrigerator and drop two-tablespoon dollops into the hot oil, flattening slightly. Cook until lightly browned, about 3-4 minutes and carefully turn over to cook an additional 3-4 minutes, or until both sides are browned.
  • 4 Repeat with remainder of fritter batter and serve with Applejack Molasses drizzled over the top or on the side for dipping.



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