You will need
2 cups (500 ml) cooked and mashed butternut
½ cup (125 ml) flour
1 t (5 ml) Ina Paarman’s Masala Spice
1 t (5 ml) baking powder
1 extra large egg
canola oil for frying
2 T (30 ml) white sugar
½ t (2,5 ml) cinnamon
1 lemon sliced into wedges
Depending on the moisture content of the butternut, you may have to add a little more flour (15-30 ml).
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.