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Monday, February 1, 2010
Pumpkin fritters are delightful, especially when served warm with crunchy cinnamon sugar. You can almost serve it as dessert!
Ingredients
1 cup cooked pumpkin, mashed and well-drained
2 eggs
1 cup flour
Pinch of salt 1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon lemon juice
Oil for frying
Cinnamon sugar
Directions
2 eggs
1 cup flour
Pinch of salt 1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon lemon juice
Oil for frying
Cinnamon sugar
Directions
Ensure that the pumpkin is well drained. Beat eggs and add to pumpkin and mix.
Add the rest of the of the ingredients, except for the oil and cinnamon sugar. Mix well into a thick batter.
Heat a heavy pan, using medium to high heat to start with. Add a little oil.
Scoop up heaped tablespoons of batter, and drop into pan, but not too close together.
Fry until bubbles form on the top surface. They should now be firm and golden on the underside.
Flip over and fry on other side.
The fritters will puff up slightly while cooking. To test, press lightly on the fritters. When done, they will tend to spring back.
Remove from pan and drain on kitchen paper.
Serve warm with plenty of cinnamon sugar.
Add the rest of the of the ingredients, except for the oil and cinnamon sugar. Mix well into a thick batter.
Heat a heavy pan, using medium to high heat to start with. Add a little oil.
Scoop up heaped tablespoons of batter, and drop into pan, but not too close together.
Fry until bubbles form on the top surface. They should now be firm and golden on the underside.
Flip over and fry on other side.
The fritters will puff up slightly while cooking. To test, press lightly on the fritters. When done, they will tend to spring back.
Remove from pan and drain on kitchen paper.
Serve warm with plenty of cinnamon sugar.
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