Ingredients

Method

• 1 medium butternut
• A pinch of fine salt
• 60 g self-raising flour
• 2 large free-range eggs, lightly beaten
• 30 g caster sugar
• 1 T cinnamon
• Canola oil, for frying

Method

Ingredients

Slice the butternut in half lengthways and scoop out the pips. Place the butternut halves, skin side down, in a saucepan and add a little water. Place a lid on the saucepan and steam the butternut until the flesh is soft.

Place the butternut halves in a colander, skin side up, and leave them to cool.

Scoop out the flesh and mash it in a mixing bowl. Measure out 2 cups of butternut, and add the salt and self-raising flour and stir in the lightly beaten eggs. You should now have a batter that drops easily off a spoon.

Combine the caster sugar and cinnamon in a sugar shaker and keep to hand.

In a frying pan, heat a little canola oil and drop tablespoons of batter into the frying pan. Don’t overcrowd the pan; the batter will spread slightly. Turn the fritters and fry until done on both sides.

Shake some cinnamon sugar into the bottom of a heated dish and place the cooked fritters in the dish. Shake more cinnamon sugar on top of the fritters and repeat the process with each layer.

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