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Pumpkin Fritters for fall

If you love pumpkin but are not a fan of pumpkin pie, give Pumpkin Fritters a try this Fall season.


  • 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


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.

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