Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Pompion' Punkin' Fritters

Our forefathers in Massachusetts and elsewhere in New England during the early 17th century referred to pumpkins as Pompions, as well as other alterations of todays' spelling of Pumpkin. They were enjoyed universally and today would not be so widespread if it wasn't for the helpful hand of the natives that they wrote atrocities about.

FYI: Did you know that the natives on our shores were not the first to 'scalp"? Nope! The "white man" was the originator of this hideous "follicle cleanser".

Back to this recipe. My tribute to our "welcoming party" in many ways that can only be rewarded by a great meal. This is a great meal and made even better with the laundry list of Yankee ingredients, of which you should already have in your pantry.

Makes about 6(3-fritter) servings.


For 6 people


  • 2 cup(s) flour
  • 1 cup(s) yellow cornmeal
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) apple pie or pumpkin pie spice
  • 2 cup(s) pumpkin puree
  • 2 cup(s) plain yogurt
  • 3 eggs, lightly beaten
  • 3 tablespoon(s) vegetable oil
  • Applejack Molasses, recipe below

'Pompion' Punkin' Fritters Directions

  1. In a large bowl, mix the first five ingredients well. Add the next 3 ingredients and blend together until thick and evenly mixed and smooth. Refrigerate for 15 minutes. Meanwhile make Applejack Molasses.
  2. 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.
  3. Repeat with remainder of fritter batter, if needed and serve with Applejack Molasses drizzled over the top or on the side for dipping.
  4. Applejack Molasses:
    1(12-ounce) bottle or can hard apple cider
    1/2 cup molasses
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon black pepper
    Boil on medium heat 6-8 minutes in a medium saucepan, or until reduced about a third and slightly thickened. Remove from heat.