Pumpkin Fritters
This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in Cape Town. My mum taught me how to cook and played a huge role in my interest in studying nutrition and becoming a dietitian.
Photograph by Paul Gregory.
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Preparation time
10 min
Cook time
30 min
Total time
40
Cuisine
African
Meal
- vegan-desserts
- breakfasts
Servings
6
Ingredients
- 250g/8.8 oz pumpkin
- 1 tsp ground cinnamon
- ½ tsp allspice
- 65g/½ cup self-raising flour (use gluten-free if needed)
- 1 tbsp ground flaxseed
- 1 tbsp brown sugar (optional)
- 2 tbsp (30ml) plant milk
- Vegetable oil, for frying
- Fortified soya yoghurt
- Slices of peach or mango
Instructions
- Peel and dice the pumpkin, then cook in a large saucepan of boiling water for 20-25 minutes until soft. Drain and leave to cool.
- Add the cinnamon and allspice to the pumpkin, then mash together until smooth. Gently fold in the flour, flaxseed, and brown sugar until combined.
- Add the dairy alternative drink to the pumpkin mixture and stir until smooth. The batter should be quite thick.
- Heat a little vegetable oil in a frying pan over a medium heat. Add spoonfuls of batter to the pan and cook for 2 minutes on each side until golden brown and cooked through.
- Serve the fritters with a dollop of soya yoghurt and the mango or peach slices on top. If you like, sprinkle them with some extra ground cinnamon too.
Note: you can use frozen chunks of butternut squash or pumpkin for this recipe if you don’t have fresh (and it is so much easier than peeling and chopping a whole pumpkin!). Leave out the sugar for babies under 12 months of age.
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