Prep Time: 20 minutes
Servings: 15 fritters
Cooking Time: 30 minutes
- 500g (750ml) - butternut
- 250 ml - cornflour
- 5 ml - baking powder
- 5 ml - ground cinnamon
- 2 - eggs, beaten
- - salt to taste
- - oil for pan frying
The old-fashioned pumpkin fritter gets a new twist with butternut and cinnamon.
1 Cook the butternut in salted water until cooked and soft. Drain and mash.
2 Sift the dry ingredients and add them to the butternut. Mix thoroughly.
3 Beat the eggs and add them to the butternut. Season to taste with salt.
4 Heat a little oil in a frying pan and add spoonfuls of the mixture. Fry over a medium heat. When bubbles form on top of the fritters, turn them over and fry the other side until golden brown. Serve warm with brown sugar and maple syrup, or even marmalade.