Pumpkin fritters

18 March 2014

A quick Facebook survey amongst our SuperMoms confirmed our suspicions that most families simply love pumpkin fritters. Here’s a delicious recipe with three easy changes for a healthier option.

Makes 12 large fritters

Steaming time: 10 min

Preparation time: 10 min

Cooking time: 10 min

You’ll need this:

  • 500 ml (2 c) peeled pumpkin, butternut or sweet potato pieces, steamed
  • 125 ml (½ c) cake flour (add more if necessary)
  • 5 ml (1 t) baking powder pinch salt
  • 1-2 eggs, whisked
  • oil for brushing the pan
  • 80 ml sugar mixed with 15 ml (1 T) ground cinnamon for sprinkling on top

Do this: 

Mash the pumpkin and mix with the remaining ingredients except the sugar mixture. Heat a pan and paint the base with a little oil. Drop spoonfuls of the mixture into the pan. Cover and steam-fry until lightly browned underneath. Turn the fritters and cover the pan. Steam-fry until lightly browned on the other side. Arrange on a platter and sprinkle with the sugar mixture. Repeat with the remaining mixture.

Make steaming easy

Put a wire rack in the bottom of a pressure cooker. Fill it with water to just below the rack. Arrange the vegetables in containers, preferably perforated. Cover without pressurising and steam until the vegetables are soft.

Our healthier plan

Pumpkin steamed instead of boiled so more nutrients are retained; fritters steam-fried in a tiny bit of oil instead of deep-fried; only a sprinkling of cinnamon sugar instead of drenching the fritters in syrup.

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