Main
Pumpkin fritters
- Preparation time
- 35 min
- Servings
- 4 servings (about 16 fritters)
Ingredients
4 servings (about 16 fritters)
- Pumpkin — to buy400 g
- Flour — to buy200 g
- Egg — to buy1
- Sugar — to buy2 tbsp
- Cinnamon — to buy1 tsp
- Baking powder — to buy1 tsp
- Neutral oil — to buy300 ml (for frying)
- Salt — to buy1 pincée
Preparation
Peel the pumpkin, cut it into pieces and steam or boil it for 15 minutes until very tender.
Drain thoroughly and mash it into a smooth purée with a fork, let it cool slightly.
In a mixing bowl, combine the pumpkin purée with the egg, sugar and cinnamon.
Add the flour, baking powder and a pinch of salt, and mix until you get a thick, even batter (it should fall heavily off the spoon).
Heat the oil in a deep pan to about 170°C (a small bit of batter should rise while gently sizzling).
Drop spoonfuls of batter into the hot oil in small batches and fry for 2-3 minutes per side, until the fritters are golden and puffed up.
Drain on paper towel and serve warm, dusted with a little extra sugar if you like.