Pumpkin fritters

These classic fritters are delicious with a sprinkle of cinnamon sugar and lemon juice, or a generous drizzle of syrup.

Serves: Makes about 16 fritters


500g skinned, seeded and cubed pumpkin
1 large lightly beaten egg
¼ cup (60ml) milk
100g cake flour
1 tsp (5ml) baking powder
1T (15ml) ground cinnamon
3T (45ml) caster sugar
pinch of salt
For deep-frying: vegetable oil


Cook pumpkin in a little water until soft. Drain well and mash. Stir in remaining ingredients to combine.

Heat oil in a deep saucepan. Drop in tablespoonfuls of mixture and deep-fry until golden all over. Alternatively you can fry them in a frying pan (but the fritters won’t puff up as much). Drain on paper towel.

Serve drenched in syrup and/or sprinkled with cinnamon sugar and a squeeze of lemon juice.

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