Pumpkin fritters with rosemary and thyme syrup

Recipe from: 29 July 2015
recipes, vegetables

Ingredients 11
Servings 5
Time 00:10, plus standing time

Ingredients

  • 300g
    cooked pumpkin, well drained
  • 120
    g
    cake flour
  • 5
    ml
    baking powder
  • 1
    ml
    salt
  • 1
    large egg, beaten
  • sunflower oil, for shallow frying
  • blue cheese, to serve (optional)
  • SYRUP:
  • 125
    ml
    sugar
  • 2
    fresh rosemary sticks
  • 2
    fresh thyme sprigs
 

Method

00:20
 
Syrup:
Heat 140ml water with the sugar and bring to the boil. Reduce heat to a simmer and add the herbs. Simmer for five minutes, then remove from the heat and set aside for an hour to infuse then strain and discard the herbs.

Fritters: 

Mix the ingredients for the fritters together. Heat some oil in a non-stick pan and fry the fritters until browned on both sides and cooked through. Drain on absorbent paper.

Serve hot, drizzled with the syrup, and with a slice of blue cheese, if you prefer.

Text and image:
Ideas magazine

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Read more on: recipe  |  fritters  |  pumpkin
 

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