Pumpkin fritters with orange syrup

Recipe from: 5/1/2003 12:00:00 AM
Ingredients 11
Servings 6
Time 20

Ingredients

  • 500
    ml
    cooked, mashed pumpkin
  • 125
    ml
    cake flour
  • 5
    ml
    baking powder
  • pinch of salt
  • 2
    large eggs, lightly beaten
  • oil for frying
  • ORANGE SYRUP
  • 80
    ml
    syrup
  • 5
    ml
    orange rind, grated
  • 5
    ml
    ground cinnamon
  • 50
    ml
    sugar
 

Method

20
 
Mix the pumpkin, flour, baking powder and salt together, and add the eggs.
Add a little milk if the mixture is too thick.
Heat a thin layer of oil in a thick-based frying pan over medium heat.
Place a few spoonfuls of pumpkin mixture into the hot oil.
Fry until browned then turn over and fry the other side until browned.
Place the cooked fritters on a piece of paper towel to drain the excess oil.
Put the syrup and orange rind into a small saucepan.
Heat until the syrup is runny.
Serve fritters drizzled with syrup and sprinkled with cinnamon and sugar.

Tips:
After you've cooked the pumpkin put it in a colander to drain off the excess liquid.
If there is too much liquid the pumpkin fritters will be watery.
You can use butternut instead of pumpkin.

Did you know?
Another name for a fritter is a beignet (pronounced ben-yay' - that's French).

 

Read more on: shallow-fry
 

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