15 sweet and savoury ways with fritters

Equal parts sweet and savoury and completely comforting. All you need is a few pantry staples to knock these out.

Pumpkin fritters

These tasty little morsels pack a spicy punch. Expect a combination of cinnamon, ginger and nutmeg, balanced with lemon and sugar.

Place 240 g cooked pumpkin into a piece of clean cheesecloth, knot the corners together and gently squeeze to remove any excess moisture. Place 4 T butter, 400 g sugar and 2 free-range eggs into a mixing bowl and beat using an electric hand-mixer until pale in colour. Add 2 t ground cinnamon, 2 t ground ginger, ½ t ground nutmeg, 240 g cake flour, 1½ t baking powder, a pinch of salt and the pumpkin and mix using a wooden spoon or whisk. Heat some vegetable oil for deep-frying. Using 2 tablespoons, mould the mixture into fritters and carefully place into the oil to fry. Cook in batches for 1 minute on each side, or until golden brown, taking care not to overcrowd the pan. Drain on kitchen paper, then toss in cinnamon sugar. Serve warm.

Get the recipe here.

Butternut fritters

Flat as pancakes but not low on flavour, these Alma Road Café favourites are simple, classic and easy. Ready in 30 – 40 minutes, tops.

Slice 1 medium-sized butternut in half lengthways and scoop out the seeds. Place the butternut halves, skin side down, in a saucepan and add a little water. Cover with a lid and steam the butternut until the flesh is soft. Place the butternut halves in a colander, skin side up, and leave to cool. Scoop out the flesh and mash in a mixing bowl. Measure out 2 cups butternut, add a pinch of salt and 60 g self-raising flour and stir in 2 large, free-range, lightly beaten eggs. You should now have a batter that drops easily off a spoon. Combine 30 g caster sugar and 1 T cinnamon in a sugar shaker and keep at hand. Heat a little canola oil in a frying pan and drop in tablespoons of batter – the batter will spread slightly. Turn the fritters and fry until done on both sides. Coat with cinnamon sugar. Serve warm.

View the recipe here.

Banana doughnut fritters

Move over pumpkin! Banana is the star of the show here. Banana pairs perfectly with cinnamon and nutmeg, and thanks to the sweetness of the fruit, the fritters require very little added sugar. The best part? They’re ready in under 15 minutes.

Plus: its a great way to use overripe bananas. Find 9 more ways to use overripe bananas here.

Place 140 g self-raising flour, 2 T brown sugar, 2 mashed bananas, 50 g melted butter, 1 free-range egg, ¼ t salt, ½ t nutmeg, ½ t cinnamon and 3 T soda water in a large mixing bowl and fold to combine. Fry in batches in a saucepan of hot vegetable oil for 2 to 3 minutes, or until golden and crispy. Remove using a slotted spoon and drain on kitchen paper before rolling in cinnamon sugar to coat. Serve warm.

View the recipe here.

More delicious ways with fritters

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What is your favourite way with fritters? Tell us in the comments below!

Discover more fantastic fritter recipes here.