Makes about 45
Easy!
Ingredients
2 cups ready cooked pumpkin (about a ¼ fresh large pumpkin)
2 eggs
1 teaspoon (5ml) salt
¾ cup (250ml) flour
1 tablespoon (15ml) baking powder
Oil for frying
Topping:
2 teaspoons cinnamon
1 cup sugar
Method
1. Remove the skin of the pumpkin and cut into small blocks.
2. Place the pumpkin into a pot on the stove without water and slowly cook over a medium heat until tender. Stir making sure it does not burn.
3. Drain well.
4. Mix the ready cooked pumpkin, baking powder, flour, salt and eggs together. Stand for 10 minutes or more or you may leave overnight. If the dough is a bit runny add more flour.
5. Cover the base of a frying pan with oil and bring to a medium heat.
6. Place tablespoonfuls of batter into the hot oil and fry until golden brown on both sides.
7. Drain on paper towelling.
8. Mix the cinnamon and sugar together and sprinkle a teaspoonful over each side of the pumpkin fritters.
9. Serve immediately.
Pumpkin fritters freeze well. Do not add the cinnamon sugar if you intend freezing. To reheat – heat in a frying pan and sprinkle with Castor sugar.
Tip: If the pumpkin fritters ‘fall apart’ when frying, it means that your batter is too runny – add a little
