Pumpkin fritters is the way to Carla McKenzie's heart
Even though winter morning are unbelievably cold Carla loves to get up early to make her favourite pumpkin fritters.
Not only do pumpkin fritters make a great starch to a winter dish but they as make for a great breakfast meal. Carla McKenzie specifically likes hers in the morning with a nice cup of masala tea.
Ingredients
500g pumpkin or butternut, peeled and cut into chunks
150g cake flour
½ teaspons salt
1 teaspoons ground cinnamon
2 star anise
2 teaspoon baking powder
2 large free-range eggs
Vegetable oil, for deep-frying
Icing sugar, for dusting
Cinnamon sugar, for dusting
Directions
- Bring a saucepan of water to a boil, then add the pumpkin or butternut chunks and cook until very tender.
- Drain and allow to cool. Add, along with the flour, salt, ground cinnamon, star anise, baking powder and eggs, to a blender and blend.
- Heat the oil in a large saucepan over a high heat. When hot, carefully drop in spoonfuls of the fritter mixture, taking care not to overload the pan.
- Fry until cooked through and golden, then drain on kitchen paper. Dust with icing sugar and cinnamon sugar and serve immediately.
This is great for a morning breakfast in bed.
