TOTAL TIME:

28 MINS

PREP-TIME:

8 MINS

COOK TIME:

20 MINS

SERVINGS:

12

INGREDIENTS

1 cup (250g) PnP Pumpkin, steamed and mashed

1 Pnp Large Egg

1 cup Pnp Self-raising Wheat Flour, sieved

1 tsp baking powder

3 tbsp Pnp White Sugar (optional)

SERVING SUGGESTION:

Cinnamon-sugar

METHOD

1. In a large mixing bowl, add the mashed Pnp Pumpkin and Pnp Large Egg. Whisk until well combined.

2. Add in the sieved flour, baking powder and optional white sugar and mix until a smooth batter has formed. Allow the batter to stand at room temperature for 10 minutes. *Chef’s Tip: allowing the batter to stand ensures the flour absorbs the liquid well.

3. Heat a large non-stick pan over medium-low heat. Generously grease the pan with non-stick cooking spray or vegetable oil.

4. Add 3-4 tablespoons of the batter to the pan, spaced out, and gently use the back of the spoon to shape them into small flat fritters. Cook for 2 minutes until golden brown, then flip and cook for a further 2 minutes on the other side. Repeat this step until all the batter has been used.

5. Place the hot fritters directly into a large bowl of cinnamon-sugar and coat well. *Chef’s Tip: coat while the fritters are hot to ensure the cinnamon-sugar sticks well.

6. Serve beautifully on a platter and ENJOY!