Butternut and Pumpkin Fritters with Cinnamon Sugar
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | g | Butternut |
| 250.00 | g | Pumpkin, boiled and mashed |
| 125.00 | g | Flour, white |
| 5.00 | ml | KNORR Vegetable Stock Granules 6 x 1kg |
| 5.00 | ml | Baking powder |
| 1.00 | pc | Eggs, large (class A) |
| 500.00 | ml | Oil |
| 62.50 | ml | Brown Sugar |
| 5.00 | ml | ROBERTSONS Cinnamon 6 x 600g |
Preparation
1. Mix cooked butternut, pumpkin and flour together with the stock granules and baking powder.
2.Stir in the egg to make a thick batter.
3.Pour a little oil into a frying pan and heat to moderate temperature.
4.Spoon mixture into a pan in spoonfuls and cook until golden brown on each side.
5. Place cooked fritters on paper towel to absorb excess oil.
6. Mix the cinnamon and sugar together and liberally sprinkle over the warm fritters.
7.Squeeze fresh lemon juice to enhance flavours.
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