Pumpkin Fritters

The creamier Garden Pumpkin is most commonly served boiled or in fritters while the slightly more fibrous Belly pumpkin is more suited to soups. Pumpkin fritters are served sprinkled with sugar and spice, but they are eaten as a side dish, not a dessert.

Ingredients

2lbs/1kg pumpkin

Salt

3 tablespoons brown sugar

2 teaspoons mixed powdered spice or cinnamon

1 egg

1 cup 5oz/155g flour

2 tablespoons milk

2 teaspoons baking powder

Canola oil for frying

Garnish: 2 tablespoons brown sugar mixed with 1 teaspoon mixed powdered spice

Makes 20-25 fritters.

Method

  1. Boil the pumpkin in salted water until soft.
  2. Drain and mash pumpkin. Whisk the egg and mix into the pumpkin along with milk. Add sugar, spice, baking powder and flour until it comes to a good dropping consistency.
  3. Shallow fry both sides on a medium heat until dark brown.
  4. Adjust heat when cooking so fritters cook through without burning. These fritters should be thin with a creamy consistency inside when cooked.
  5. Serve hot, sprinkled with the mixture of sugar and spice.

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