Name: Pumpkin fritters with orange syrup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml pumpkin cooked, mashed; 125.00 ml flour cake; 5.00 ml Baking powder; 0.00 salt just a pinch; 2.00 eggs large, slighly beaten; 0.00 oil for frying; 5.00 ml orange zest only; 5.00 ml cinnamon ground; 50.00 ml sugar

Recipe Disclaimer

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Ingredients (9)

500.00 ml	pumpkin — cooked, mashed
125.00 ml	flour — cake
5.00 ml	Baking powder
0.00	salt — just a pinch
2.00	eggs — large, slighly beaten
0.00	oil — for frying

SYRUP

5.00 ml	orange — zest only
5.00 ml	cinnamon — ground
50.00 ml	sugar

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Method:

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).