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1
Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin.
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2
In bowl, Stir in apple, cinnamon, nutmeg, ginger,, 1/4 teaspoon salt and lemon zest.
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3
Prepare pate a choux batter: Combine flour, salt, baking powder.
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4
Set aside.
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5
In a medium pot combine water, milk & butter.
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6
Melt butter and bring mixture to a light boil/simmer.
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7
Add flour mixture from above all at once and stir quickly to combine.
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8
Stir until smooth.
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9
Cook until mixture is dry and doesn't stick to your fingers when pinched.
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10
Remove from heat and let cool.
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11
Add eggs in one at a time and mix until smooth.
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12
Stir in spiced pumpkin mixture from above.
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13
Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil).
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14
Using a small scoop or two spoons, scoop batter into fryer in small batches.
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15
Dough should rise to top of oil.
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16
Flip/turn in oil to brown on all sides.
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17
With spider/slotted spoon, remove beignets from pot.
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18
Drain on balled up paper towel.
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19
Continue to cook beignets.
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20
Sprinkle with cinnamon powdered sugar mixture.
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21
Serve immediately!
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22
Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan.
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23
As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
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24
As soon as the sugar comes to a boil, stop stirring.
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25
As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan.
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26
Whisk until the butter has melted, then remove from heat.
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27
Slowly add the sour cream/salt and continue to whisk to incorporate.
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28
Whisk until the caramel is smooth.
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29
Let cool in pan for a couple of minutes before pouring it into a mason jar.
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30
Let cool to room temperature.
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31
Store in fridge for up to 2 weeks.
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32
Warm before serving.
