Pumpkin fritters for Ramadan
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- Zorah Booley
- Makes 12 to 15
- Easy
- Dairy free Meat-free
- 25 minutes
- 10 minutes
- Woolworths House Cabernet Sauvignon Merlot 2019
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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
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