Pumpkin or butternut fritters

Pumpkin or butternut fritters

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  • 4 to 6
  • Easy
  • Dairy free
  • 15 minutes
  • 35 minutes
  • Buy Ingredients Here


  • 500 g pumpkin or butternut, peeled and cut into chunks
  • 150 g cake flour
  • ½ t salt
  • 1 t ground cinnamon
  • 2 star anise
  • 2 t baking powder
  • 2 large free-range eggs
  • vegetable oil, for deep-frying
  • Icing sugar, for dusting
  • Cinnamon sugar, for dusting

Cooking Instructions

Bring a saucepan of water to a boil, then add the pumpkin or butternut chunks and cook until very tender.

Drain and allow to cool. Add, along with the flour, salt, ground cinnamon, star anise, baking powder and eggs, to a blender and blend.

Heat the oil in a large saucepan over a high heat. When hot, carefully drop in spoonfuls of the fritter mixture, taking care not to overload the pan.

Fry until cooked through and golden, then drain on kitchen paper. Dust with icing sugar and cinnamon sugar and serve immediately.

Discover more fritter recipes here.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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