Sieve dry ingredients over butternut, mix in eggs and season. Heat oil in a frying pan and drop in spoonfuls of batter.Over a medium heat, fry for three to five minutes or until bubbles form. Turn and fry until golden.Drain on paper towel and serve hot with plenty of grated palm sugar. Marmalade works well too.
Cook's note: Palm sugar is used in Asian dishes and is available from Chinese and Asian supermarkets. It is dark brown and comes in a round block. Used in place of brown sugar, it has a lovely fudgy taste.
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