- 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.