Pumpkin Fritters
Makes about 16
These fritters really do take me back to my childhood days. Some people choose to serve them as a breakfast treat or dessert, but for us they were literally a vegetable and they were served with dinner! I have no idea if this was just my mother’s way of getting us to eat, but whatever the reason, it worked.
Here’s what goes in:
2 cups pumpkin, cooked and mashed
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs, beaten
50ml milk
Cinnamon sugar
Vegetable oil for deep frying
How to do it:
Lightly beat the eggs in a mixing bowl and mix in the remaining ingredients by hand. The consistency of the batter will be stiffer than that of the sweetcorn fritters recipe. Heat the vegetable oil in a heavy-based pot for deep frying. Please see the Techniques chapter on page x for tips. The oil in your pot should be at least 4cm deep. Only once the oil is hot – if you have a thermometer, your temperature should be between 190°C and 225°C – spoon fritter-sized portions into the pot, keeping them separated to prevent them sticking together. Flip them over so both sides turn golden brown. Set them on some paper towel to absorb excess oil and serve as soon as possible, sprinkled with a bit of cinnamon sugar.
