Turn pumpkin into tasty desserts and try the Hairy Bikers’ quick and easy recipe for South African pumpkin fritters, flavoured with cinnamon and sprinkled with lots of sugar
- 240g cooked pumpkin, dry (wash the pumpkin and pat it dry)
- 60g all-purpose flour
- ½tsp salt
- 1tsp ground cinnamon
- 2tsp baking powder (not soda)
- 2tbsp granulated sugar
- 2 large eggs
- Oil (for shallow frying)
- Cinnamon or sugar (optional)
Mix the pumpkin and all the dry ingredients in a bowl.
Add the eggs and mix until the batter is thick and will hold its shape when tested with a spoon. If the batter is too stiff, add a tiny amount of milk or more flour if too runny.
Heat oil in a pan, scoop up heaped tbsp of batter and place into pan leaving a good space between fritters.
Fry both sides until firm and golden.
To test if the fritters are cooked, press them down lightly – if they spring back then they are cooked.
Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon flavoured sugar.
Look out for ready-prepared pumpkin or to prepare a fresh pumpkin, start by cutting out a section, as if you were cutting a cake (about an 8th each time), starting from the stalk and cutting down to the bottom. Take the section out, cut off the tough skin and keep the fleshy bit for chopping up and cooking.