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Pumpkin fritters for Ramadan

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Pumpkin fritters for Ramadan

10 minutes

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Pumpkin fritters for Ramadan

By Zorah Booley

Serves Makes 12 to 15

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

500–550 g pumpkin or butternut
1 free-range egg
120 g self-raising flour, sifted
1⁄3 t salt
2 t baking powder
3 T brown sugar
2 T coconut oil
sugar, for sprinkling
ground cinnamon, for sprinkling

Method

1. Boil the pumpkin until soft, then drain, removing all water. Blend the pumpkin with the egg, incorporating well.

2. Add the dry ingredients, and whisk to combine. Allow the batter to stand for 10 minutes.

3. Heat the coconut oil in a pan and fry 1 T batter at a time.

4. Sprinkle with sugar and cinnamon.

Cook's note: I make these every year for Ramadan to break our fast at night.

Photographs: Sadiqah Assur-Ismail
Production: Jacqueline Burgess