Butternut and cinnamon fritters

15 servings Prep: 20 mins, Cooking: 30 mins
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The old-fashioned pumpkin fritter gets a new twist with butternut and cinnamon.

By Food24 May 04 2015
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Ingredients (7)

750 ml butternut
250 ml cornflour
5 ml Robertson's baking powder
5 ml cinnamon — ground
2 eggs — beaten
salt — to taste
oil — for frying
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Cook the butternut in salted water until cooked and soft. Drain and mash.

Sift the dry ingredients and add them to the butternut. Mix thoroughly.

Beat the eggs and add them to the butternut. Season to taste with salt.

Heat a little oil in a frying pan and add spoonfuls of the mixture. Fry over a medium heat. When bubbles form on top of the fritters, turn them over and fry the other side until golden brown.

Warm with brown sugar and maple syrup, or even marmalade.

Wine recommendation:
This sweet, heart-warming dish is more of a dessert than a side dish. Let your personal taste guide you when deciding on a wine that’ll make a good match.

Words and image:Home magazine

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