If you love pumpkin but are not a fan of pumpkin pie, give Pumpkin Fritters a try this Fall season.
WHAT YOU NEED
500 g pumpkin, steamed, drained and cooled
2 free-range eggs, beaten
60 g cake flour
1 t baking powder, heaped
Salt, a pinch
Butter and oil, for frying
Cinnamon sugar, for sprinkling
HOW TO MAKE IT
Mash the cooled, steamed pumpkin with a fork once.
Add the beaten eggs and mix. Sift in the cake flour, baking powder and salt.
Melt a little butter in a pan and add a little oil. When it starts sizzling, drop in heaped teaspoons of batter, making sure that they are nicely spaced apart, and fry each side until lightly browned.
Remove from pan and drain on kitchen paper.
Sprinkle with cinnamon sugar and eat warm.