So this is an old recipe of mine and I just added a few extras that I think you'd appreciate and adding my new images. After a while our techniques as photographer's take a change for the good and I wanted to update this and my images to give you a better understanding of how these fritters should look.
I like to try my fritters in coconut oil, only one tablespoon in a non stick fry pan, on a medium heat. You don't want it too high as they burn quickly nor too low because it could take ages. Definitely fry when your pan is a bit warm, add the coconut oil, and using a tablespoon scoop in to the pan. Fry each side for less than 5 minutes, and then turn them once more to make sure each side is golden brown, if it is a bit darker that's also fine. Remember the consistency will always be soft because of the pumpkin and it's texture. Hope you love it!
3 cups of pumpkin/butternut
1 cup of sieved self raising flour
1/3 teaspoon salt
2 teaspoons baking powder
3 tablespoons brown sugar
2 tablespoons coconut oil
Boil the pumpkin until soft, then strain it, removing all water.
Put the pumpkin in a blender/mixer with one egg, allow to mix well.
Add the rest of the dry ingredients, and use a whisk to combine everything.
Let the batter stand for about 10 minutes.
Fry the fritters off in coconut oil.
Garnish with sugar and powdered cinnamon.
*If you have any foods you would like me to post, please send me an email and I will gladly do my best to make it more healthy.