Scrumptious Pumpkin Fritters

Here is my tried and trusted recipe for the really Scrumptious Pumpkin Fritters that I promised you in my previous post about “The Great Pumpkin Adventure“. They turn out puffed and golden.

2 cups mashed pumpkin (500gm)
½ cup flour (125gm)
2 level teaspoons baking powder,
Pinch of salt
1 beaten egg
A little milk if the consistency is too tight.

Mix well and drop with a tablespoon into hot oil. Lightly brown both sides.
Drain on absorbent paper and serve hot with cinnamon and sugar.

Tip: I never deep fry or use too much oil. 1cm of light sunflower oil covering the bottom of the pan is sufficient.   Don’t use olive oil as the flavour is too distinctive.

Pumpkin doesn’t always have the same consistency so you may have to adjust your ingredients.  Try not to use pumpkin that is too young or watery.  If you do find that your pumpkin is a bit watery, add a little more flour.  The consistency should be firm but not sloppy.

Let me know how your pumpkin fritters turn out!

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