This is a fun post about Pumpkin Fritters…a delicious way to use up leftover pumpkins from Halloween!
It is also a South African recipe and reminds me of my childhood growing up in Cape Town as my mum used to make these for me, my brother and my sister. We used to have it topped with a little cinnamon sugar but you can also top it with some plain yoghurt and raisins with a sprinkle of cinnamon as a healthier alternative.
My mum’s pumpkin fritters!
2 cups cooked pumpkin
1/2 cup plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1-2 tablespoons sugar (optional)
2 large eggs
1. Cook the pumpkin until it is very soft and mash/mix in a food processor until smooth.
2. Add the dry ingredients and mix
3. Beat the eggs together, add to the pumpkin mixture and mix well
4. Spoon the batter into a hot pan and cook until golden brown
5. Serve with some cinnamon sugar sprinkled over each fritter
Pumpkins are a great source of beta-carotene (the precursor of vitamin A which gives pumpkin it’s deep orange colour),vitamin A and other antioxidants….all good stuff for children and adults alike!
– To make a low protein version of Pumpkin Fritters – use low protein flour instead of plain and 2 tsp egg replacer instead of eggs. This will make it PKU-friendly! (see http://www.nspku.org for more information on PKU)