Mix the butternut, flour, Masala Spice and baking powder. Stir in the egg to form a thick batter. Pan fry spoonfuls in moderately hot oil (about ½ cm deep) until golden-brown. Drain on kitchen or brown paper.
Mix the sugar and cinnamon and sprinkle over the fritters. Serve hot with lemon slices.
Depending on the moisture content of the butternut, you may have to add a little more flour (15-30 ml).