Thursday, 11 August 2011
Pumpkin fritters anyone?
The shops are full of mammoth sized white 'boer' pumpkins and memories of soft, sweet 'cinnamony' pumpkin fritters sprang to mind.
I decided to bother the kids again, I know the rhubarb didn't go very well.....but hey, this is one of the fun parts of being a mom.
Briefly explained the holiday breakfast idea to them, relying heavily on the cinnamon/sugar part and noticed only the slightest hint of scepticism cross their eyes- sold!
Grabbed my battered old 'South African cookbook' by Magdaleen van Wyk and we had fritters within 20 minutes...and guess what...they loved them!
Add more flour to the recipe, so the consistency is less watery and they taste a bit more like pumpkin cake instead of fried pumpkin.
Recipe- 2 cups cooked pumpkin, 1 egg, 2 tbsp flour (throw in some more), I used self-raising, but if you use normal add 1 tsp baking powder, 1 tsp salt, mix it all together and fry fritters in a bit of butter or oil until golden- dredge with lots of cinnamon sugar and squeeze over some lemon juice- any leftovers are equally good eaten cold for supper...I know, just couldn't help it.