Name: Pumpkin fritters with rosemary and thyme syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: 300g pumpkin cooked; 120 g flour cake; 5 ml Baking powder; 1 ml salt; 1 eggs large, beaten; sunflower oil for shallow frying; blue cheese to serve; 125 ml sugar; 2 fresh rosemary; 2 fresh thyme sprigs

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Ingredients (10)

300g	pumpkin — cooked
120 g	flour — cake
5 ml	Baking powder
1 ml	salt
1	eggs — large, beaten
	sunflower oil — for shallow frying
	blue cheese — to serve

SYRUP:

125 ml	sugar
2	fresh rosemary
2	fresh thyme — sprigs

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Method:

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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