Pumkin puffs

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 11
Servings 20
Time

Ingredients

  • 250
    ml
    cake flour
  • 125
    ml
    self-raising flour
  • 5
    ml
    salt
  • 5
    ml
    baking powder
  • 30
    ml
    butter or margarine
  • 500
    g
    pumpkin, cooked, drained and pulped
  • 1
    egg, beaten
  • 30
    ml
    currants
  • a pinch of ground nutmeg
  • 375
    ml
    oil
  • cinnamon sugar for dusting
 

Method

 
1. Sift flours, salt and baking powder together. Add remaining ingredients, except oil and cinnamon sugar, and gently mix. The mixture should not be too runny. If the mixture is too dry, add a little cold milk. 2. Heat oil in small saucepan on low heat. Using a long-handled spoon, dip into oil first, then into the batter and drop spoonfuls of batter into the oil. 3. Fry a few puffs at a time so that they don't stick together - they sometimes turn on their own. 4. To test if they are done, pierce with a fork - if the fork is dry, they're ready. Remove from pan with a slotted spoon and allow to drain on absorbent paper. 5. Dust with cinnamon sugar and serve immediately while hot. Makes about 20 small or 15 big puffs.
 

Read more on: deep-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.