The creamier Garden Pumpkin is most commonly served boiled or in fritters, while the slightly more fibrous Belly pumpkin is more suited to soups. Pumpkin fritters are served sprinkled with sugar and spice, but they are eaten as a side dish, not a dessert.
You will need the following ingredients:
- 2lbs/1kg pumpkin
- 3 tablespoons brown sugar
- 2 teaspoons mixed powdered spice or cinnamon
- 1 egg
- 1 cup 5oz/155g flour
- 2 tablespoons milk
- 2 teaspoons baking powder
- Canola oil for frying
- Garnish: 2 tablespoons brown sugar mixed with1 teaspoon mixed powdered spice
- Peel, cut up, and boil the pumpkin in salted water until soft.
- Drain and mash pumpkin. In a little bowl, mix the sugar and spice and add to the pumpkin.
- Whisk an egg and mix it into the pumpkin along with the milk. Add baking powder and flour until it comes to a good dropping consistency.
- Shallow fry both sides on medium heat until dark brown. Adjust heat when cooking, so fritters cook through without burning. These fritters should be fairly thin with a creamy consistency inside when cooked.
- Serve hot, sprinkled with a mixture of sugar and spice.
Makes 20-25 fritters.