To cook the pumpkin (or butternut if using):
Finely grate off the zest from the Clemengold and squeeze out the juice. Place all ingredients into a saucepan with about 60ml water and bring to
the boil over moderate heat, lower heat, cover and simmer for about 20
minutes until butternut or pumpkin is soft.
Allow to cool, remove
cinnamon stick and cardamom pods then puree with a stick blender or
potato masher. Reserve 250ml (1 cup) for the recipe. You can freeze the rest if
Sift dry ingredients into a bowl (not the sugar).
In the bowl of your mixer whisk oil, brown sugar, egg, vanilla, pumpkin, and milk together. Add the dry ingredients and mix until just combined. Set aside
Heat up some cooking oil in a deep saucepan until moderately hot then drop small teaspoonfuls of the batter into the oil and deep fry. Flip them over almost immediately and they will puff up into little rounds. Fry until brown all over and cooked through. (the oil must not be too hot).
Remove to a plate lined with thick paper towel to drain off the oil. Once cooled slightly you can roll them in the sugar and cinnamon mixture.
Reprinted with permission of Kitchen Diary.
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