Pumpkin fritters are a recipe that occasionally works as both a dessert and a standard side dish for a main course. These tiny pancakes are light and airy, and they’re simple to fry right before serving, much like crumpets. Even though these fritters are deliciously savoury pumpkin bliss, they are frequently topped with cinnamon sugar or even a little caramel sauce. Both of these dishes are ideal as a side dish or dessert for Sunday lunch.
Pumpkin fritters suggestions
For the greatest texture, make sure your pumpkin is boiled as gently as possible with a touch of salt and mashed as smoothly as you can. Like flapjacks, fry your pumpkin fritters in a lot of butter. A light buttery caramel sauce is frequently prepared to go with these delectable delicacies for an extra delicious surprise. Add a small amount of cream or ice cream if you’re having them for dessert. The most conventional method to serve them is with cinnamon sugar, however.
Nothing improves a Sunday roast like a little bit of tradition. With any feast, these pumpkin fritters go delightfully sweet and savoury.
Pumpkin fritters recipe
Course: Side, Dessert
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients
-
2 cups boiled pumpkin
-
1 egg
-
2 tbsp flour.
-
2 tsp bicarbonate of soda
-
½ cup brown sugar
-
1-2 tsp ground cinnamon
Method
- Drain the pumpkin well and mash.
- When quite cool, add the other ingredients to make a soft batter.
- Drop spoonfuls of melted butter into a flat pan, fry, turn and fry the other side, until golden brown.
- Serve very hot with lemon juice and a sprinkling of sugar and cinnamon (1 teaspoon cinnamon to 1/2 cup sugar).