Pumpkin fritters...

It's only this year, this Autumn to be exact, that I discovered wonderful, tinned pumpkin puree. I know - better late than never! After baking with it a little bit - delicious brown butter pumpkin bread - I wanted to use it again. I've found an interesting recipe on Pinterest (to which I'm a little bit addicted, but who isn't?!) and decided to give it a go (changing it only ever so slightly)...

Pumpkin fritters! So good I couldn't stop eating them - probably not the best thing for my waistline now... What's more - my 2 little sous chefs ate 3 each! I can't really find a better recommendation that a toddler munching away, with a smile on her face asking for more :) I Hope you'll give it a go. It's very easy (my little sous chefs made the batter almost all by themselves) and it's quite quick to make too. It's at its best on the same day of making - but don't worry, it won't last longer than that anyway...

How to make it...

- 1 cup pumpkin, from the tin or cooked and pureed (I used the easier option - tinned one)
- 1 cup flour
- 2 teaspoon baking powder
- 2 tablespoon caster sugar
- 1 teaspoon cinnamon
- 1 egg
- 1/4 cup milk
- pinch of salt
- oil, for deep frying
- caster sugar for coating

Combine all the ingredients and mix until you have a smooth batter. Heat the oil in a medium saucepan and fry spoonfuls of the batter (teaspoon will be just the right size, and drop the little balls off the spoon with a help if your finger, little bit sticky business but fun!). Fry the fitters until golden brown and cooked throughout, approximately 2-3 minutes - they should rise (puff up) by that time. Remove from the oil and allow to drain on kitchen paper. Continue until all the fritters are cooked. Wait till they are cooled and coat them in caster sugar (or a mix of caster sugar and cinnamon). Enjoy - they're at their best on the same day!


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