The fritters always turn out puffy and golden brown.
My Easy Pumpkin Fritters
2 cups mashed pumpkin (500gm)
½ cup flour (125gm)
2 level teaspoons baking powder,
Pinch of salt
1 beaten egg
A little milk if the consistency is too tight.
Mix well and drop with a tablespoon into hot oil. Lightly brown both sides.
Drain on absorbent paper and serve hot with cinnamon and sugar.
Tip: I don’t like to deep fry or use too much oil so about 1cm of light sunflower oil covering the bottom of the pan is quite enough. I also don’t use olive oil as the flavour is too distinctive.
Pumpkin fritters do depend on a good pumpkin to start with. And as pumpkins don’t always have the same consistency you may have to adjust your ingredients.
Try not to use a pumpkin that is too young as it tends to be rather watery. If you do find that the pumpkin is a bit watery, add a little more flour. The consistency should be firm but not sloppy.
Let me know how your pumpkin fritters turn out!