Pumpkin fritters
| Recipe By: | Bruce Elion |
| Serves: | 4-6 |
| Cooking Time: | 35 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 extra-large eggs
- icing sugar, for dusting
- cinnamon sugar, for dusting
- vegetable oil, for deep-frying
- 7 1/2 ml baking powder
- 2 star anise
- 1/4 tsp ground cinnamon
- A pinch salt
- 400 g cake flour, plus extra for dusting
- 500g pumpkin, peeled and cut into chunks
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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.
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