Step 1

To make whipped cream:

Step 2

Add heavy whipping cream to a medium size mixing bowl and begin to incorporate air into the cream using hand mixer on low.

Step 3

Increase speed and once thickened slightly, add sugar, cinnamon and vanilla.

Step 4

Continue to blend until stiff peaks form, cover bowl with plastic wrap and keep refrigerated until ready to serve.

Step 5

To make batter:

Step 6

Blend pumpkin and butter until smooth and then add sugar, salt & cinnamon.

Step 7

With a whisk, blend in egg until fully incorporated.

Step 8

Slowly whisk flour and breadcrumbs into batter.

Step 9

Using a spoon, fold Pancetta into mix.

Step 10

To fry:

Step 11

In a large, heavy bottomed pan, add 50/50 canola, vegetable oil blend until at least 1" deep.

Step 12

Heat the oil to 325°.

Step 13

Working in batches, use a small cookie scoop to drop rounded spoonfuls of batter into the oil.

Step 14

The fritters will start to float when they need to be flipped. Cook approximately 1 minute per side or until golden brown.

Step 15

Keep warm in oven while working through remaining batter.

Step 16

Serve warm with Cinnamon Whip Cream and a sprinkle of powdered sugar.

Step 17

If fresh pumpkin is not available, substitute with canned.