Starters & Light meals

Alma Road Cafe butternut fritters

Full StarFull StarFull Star
15 to 20 fritters
10 minutes
20–30 minutes
Wine/Spirit Pairing
Kleine Zalze Bush Vine Chenin Blanc

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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.

Browse more fritter recipes here.

Mariana Esterhuizen

Recipe by: Mariana Esterhuizen

View all recipes


Load more