|300g||pumpkin — cooked|
|120 g||flour — cake|
|5 ml||Robertson's baking powder|
|1||eggs — large, beaten|
|sunflower oil — for shallow frying|
|blue cheese — to serve|
|2||fresh thyme — sprigs|
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.
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