Pumpkin fritters

Pumpkin fritters

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  • Makes 12 to 15
  • Easy
  • Dairy free Meat-free
  • 25 minutes
  • 10 minutes
  • Woolworths House Cabernet Sauvignon Merlot 2019

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

Zorah Booley Recipe by: Zorah Booley
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Zorah is a food Photographer, content creator, food blogger and Cordon Bleu Chef. Zorah shares her passion for clean eating and pastries in her blog called "In the Midnight Kitchen".

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