Pumpkin fritters

Pumpkin fritters

By
From
Sicily
Makes
20 fritters

These are amazing, especially with Nutella spread on top as my children do – I hate to admit it, but wow! Since all flours and pumpkins differ in moisture content it is really important to be prepared to adjust the quantity of each. Add a little more flour if necessary, until you achieve the consistency of a thick batter. You can make the batter the night before and leave it in the fridge so it’s ready for a quick breakfast in the morning.

Ingredients

Quantity Ingredient
350g pumpkin, peeled, seeded and cut into cubes
100g gluten-free flour
2 eggs
2 tablespoons caster sugar
1 heaped teaspoon baking powder
1 teaspoon ground cinnamon
pinch salt, plus extra to serve (optional)
seed oil, for greasing
icing sugar and mixed spice, to serve (optional)
or salt, to serve (optional)

Method

  1. Preheat the oven to 200°C. Put the pumpkin on a baking tray and cover with foil. Bake for 30–40 minutes until softened. Remove the foil and allow to cool. Put into a food processor with the remaining ingredients (except the seed oil and icing sugar mix) and blend until you have a thick batter.
  2. Heat a large non-stick frying pan wiped with a little seed oil using a piece of kitchen paper. Dro level tablespoons of the mixture into the pan and fry for a few minutes until golden brown. The fritters will be around 7 cm wide and you can cook three or four at a time. Turn them over gently when browned and fry the other side. Remove and place on kitchen paper. Scatter over the icing sugar mix for a Christmassy feel, or some salt. Eat when just cool enough to touch.
Tags:
Italy
Italian
Sicily
Sicilian
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