Pumpkin Fritters

Pumpkin Fritter, a staple in our house when I was a child. My Mother made these often, but they had to be served with cinnamon and sugar. I loved them, but I've never quite got them right, until now. I always tended to put too much flour and left the pumpkin too wat, so the batter would be too runny. These are just right!

These fritters can be made either as a dessert and served with cinnamon-sugar, or as a side dish with beef, pork or ham, and they go surprisingly well with fish! The sweetness-with-spice is typical of the cooking style of the then Cape Malays. It's a down-home comfort dish and ideal for left-over pumpkin.

Ingredients:
2 cups cooked pumpkin, dry
125ml flour
2.5ml salt
5ml ground cinnamon
10ml baking powder
30ml white sugar
2 large eggs
oil for frying
cinnamon sugar, if used

Method:
Put all the ingredients in a processor.

If not using a processor, put in a mixing bowl, and mix well.

Add the eggs, and process well until a thick batter forms -- or mix well in the mixing bowl. The batter should almost hold its shape when tested with a spoon.

If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour.

Heat oil in a pan, using medium to high heat to start with.

Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won't have huge fritters as some of the batter will stay clinging to the spoon.

Fry until firm and golden on the underside, then flip over and fry on other side.

The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides.

Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.