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) runny honey
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.
Instead of honey and cinnamon, just sprinkle with cinnamon sugar (¼ cup (60 ml) sugar and ½ t (2.5 ml) cinnamon).