Pumpkin Fritters
Recipe: 1 cup cooked pumpkin, mashed and well-drained 2 eggs 1 cup flour pinch of salt ½ teaspoon ground cinnamon 1 ½ teaspoons baking powder 1 tablespoon surgar 1 teaspoon lemon juice Oil for frying Cinnamon castor sugar Methodology Ensure that the pumpkin is well-drained. Beat eggs and add to pumpkin and mix. Add the rest of the ingredients, except for the oil and cinnamon sugar. Mix well into a thick batter. Heat a heavy pan, using medium to high heat to start with. Add a little oil. Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. Fry until bubbles form on the top surface. The fritter should be firm and golden on the underside. Flip, and fry on the other side. The fritters will puff up slightly while cooking. To test,p ress lightly on the fritters. When done, they will tend to spring back. Remove from pan and drain on the kitchen paper. Serve warm with plenty of crunchy cinnamon-flavoured castor sugar.
