Here''s a traditional SAffer dish that you may enjoy serving at this festive season. Jewish families enjoy food made with oil over the Hannukah season and pumpkin fritters will make an interesting local alternative to donuts...
Pumpkin Fritter Recipe
4 servings - 12 fritters - 30 min cooking time - 30 min prep
To Buy
- 2 cups cooked pumpkin, dry (it''s important that it''s as dry as possible so drain well)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder (not soda)
- 2 tablespoons granulated sugar
- 2 large eggs
- oil (for frying)
- cinnamon sugar, if used
To Make
- Put all the dry ingredients in a processor or mixing bowl, and mix well.
- Add the eggs, and process or mix well in the mixing bowl until a thick batter forms The batter should almost hold its shape when tested with a spoon.
- If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour (shouldn''t happen!).
- Heat oil in a pan, using medium to high heat to start with.
- Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won''t have huge fritters as some of the batter will stay clinging to the spoon.
- Fry until firm and golden on the underside, then flip over and fry on other side.(You could use a non-stick pan and not use oil or butter, but a little oil is preferable).
- The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides.
- Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.