Pumpkin Fritters

Pumpkin Fritters

Last week I was popped in to Pick ‘n Pay and noticed they had proper Halloween pumpkins. They looked so awesome I knew we had to carve pumpkins this year. And so we did (post still coming). Obviously there was some excess pumpkin from where we carved out so the only thing to do was to make pumpkin fritters.

I steamed the pumpkin and then blended it and let it stand in my strainer for a while to let the excess water drain out. Some recipes say you should roast the pumpkin because then it takes the water out. It is up to you and depends if you are cooking the pumpkin specifically for the fritters or if it’s leftover.

Despite this recipe using pumpkin, it is not a particularly healthy recipe with all the sugar. You can reduce the sugar, eliminate it completely or use a substitute.

I have made these before but I accidentally added 2 tbsp instead of 2 tsp baking powder and I actually think it is what made these so good! They were super light and fluffy!!

Ingredients

  • 1 cup pureed pumpkin
  • 1 cup flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/4 cup milk
  • oil to fry

Instructions

  • Mix all the ingredients together until a smooth batter is formed.
  • Heat the oil. Use a big spoon and drop spoonfuls into the hot oil. Let brown, then turn.
  • Coat with sugar or pour a caramel sauce over them.

We often make these over the weekend when I am too lazy to cook a proper meal. You can also keep the batter for a day or two so if you are trying to get rid of a lot of pumpkin, make a double batch.

Have you made pumpkin fritters before?

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