Pumpkin Fritters

For this recipe I have used butternut instead of pumpkin.

Carefully cut off the peel of either the butternut or pumpkin & then chop the flesh into small cubes. You just need 2 cups for this recipe, the remaining cubes can be frozen & used for another time or another recipe that requires butternut or pumpkin, eg. Pumpkin Curry or Fried Butternut.

Place the fleshy cubes into a medium sized pot.

Fill the pot with some water & bring the butternut/pumpkin to a boil. Boil until the pumpkin/butternut is soft – test by poking it with a fork or a knife, it should slide through easily.

Once the butternut/pumpkin is cooked, drain in a strainer to remove any excess water.

Once drained, transfer to a bowl & using a fork or a masher, mash up the butternut/pumpkin.

Thereafter, add in the brown sugar.

Mix well.

Then add in the baking powder, elachi (cardamom) powder, cinnamon powder & vanilla essence.

Thereafter, drop in the flour.

Roughly mix together.

Lastly, pour in the milk.

Combine to form a batter. If the batter is too weak, simply add in more flour & if the batter is too thick just add in more milk.

Using your hand, grab a little batter & carefully drop in balls of the batter into the hot oil. You can also use a tablespoon but this might not allow it to form a rounded shape.

Fry the fritters on medium heat for about 3-4 minutes on each side until golden.

Once they are fried, remove & place on paper towels to remove excess oil.

Serve hot as is or enjoy by rolling them in cinnamon sugar mix or a delicious caramel sauce.

It’s best to finish these Pumpkin Fritters once fried because when kept away they tend to get soft & soggy.