You will need
2 cups (500 g) cooked and mashed pumpkin or butternut
¾ cup (180 ml) flour
1 t (5 ml) Ina Paarman’s Vegetable Spice
1 t (5 ml) baking powder
1 extra large egg, beaten
canola oil for frying
3 T (45 ml) sugar
½ t (2.5 ml) ground cinnamon
Mix the mashed pumpkin, flour, Vegetable Spice and baking powder. Stir in the egg to form a thick batter.
Pan fry spoonful’s of pumpkin mixture into moderately hot oil (about ½ cm deep) until golden-brown. Drain on kitchen towel or brown paper.
For the Cinnamon Honey mix the honey and cinnamon together. Spoon over the fritters.